Ingredients:

  • 2 Tbsp Olive Oil, divided
  • 1 large Yellow Onion, halved and sliced thinly
  • 1 medium Red Bell Pepper, seeded and sliced into 1/4-inch strips
  • 1 medium Yellow or Orange Bell Pepper, seeded and sliced into 1/4-inch strips
  • 1 medium Green Bell Pepper, seeded and sliced into 1/4-inch strips
  • 5 lb Large Shrimp (Prawns), peeled, deveined, and thawed. Pat dry thoroughly.
  • 2 tsp Fresh Lime Juice
  • 12 Small Flour or Corn Tortillas
  • 1 Tbsp Chili Powder
  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican oregano, if available)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Sea Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Cayenne Pepper (optional)

Instructions:

  1. Preheat Oven: Set oven temperature to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for super easy clean-up.
  2. Combine Seasoning: Whisk all ingredients listed for the Fajita Seasoning Blend (Chili Powder through Cayenne Pepper) in a small bowl. Set aside.
  3. Prepare Veg: In a large mixing bowl, combine the sliced peppers and onions. Drizzle with 1 Tbsp of olive oil and half of the prepared fajita seasoning blend. Toss until thoroughly coated.
  4. Initial Roast: Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Roast for 10–12 minutes until the vegetables are tender-crisp and starting to soften and brown lightly.
  5. Prep Shrimp: While the vegetables are roasting, place the thoroughly dried shrimp in the second mixing bowl. Drizzle with the remaining 1 Tbsp of olive oil and the 2 tsp of fresh lime juice.
  6. Season Shrimp: Sprinkle the remaining half of the fajita seasoning blend over the shrimp. Toss quickly to coat evenly.
  7. Combine and Finish: Carefully remove the sheet pan from the oven. Push the vegetables to one side and spread the seasoned shrimp out onto the empty space on the pan, ensuring they are also in a single layer. Return the sheet pan to the oven and roast for an additional 6–8 minutes, until the shrimp is opaque and pink.
  8. Serve: While the shrimp finishes cooking, gently warm the tortillas. Remove the pan from the oven, squeeze a final dash of fresh lime juice over the whole mixture, and serve immediately, allowing everyone to build their own fajitas.