Prep time: 8 min Cooking time: 12 min
1 lb Shrimp, deveined, peeled, and tails removed
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced
1/2 cup Red Onion, thinly sliced
1 1/2 tbsp Avocado Oil
1 1/3 tbsp Taco Seasoning
1 Lime, juiced
6 Corn Tortillas
1/4 cup Cilantro, chopped
1/3 cup Sour Cream
Preheat the oven to 400ºF.
Place the shrimp, peppers, and onion on a large baking sheet. Season with oil and taco seasoning and mix until the shrimp and veggies are well coated. Arrange into a single layer.
Bake for six to eight minutes or until the shrimp are cooked through.
Remove the pan from the oven and turn the oven to broil. Remove the shrimp from the pan and set aside. Broil the peppers and onions for three to four minutes or until slightly charred.
Add the shrimp back to the pan and drizzle with lime juice.
Serve it with tortillas, cilantro, and sour cream (or low-fat greek yogurt). Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. To reheat on the stove, use a large skillet over medium-high heat to quickly warm shrimp and bell peppers. To reheat in the microwave, heat in a microwave-safe container for 1 minute, stir and add more time only as needed. Overheating will make the shrimp tough.
Frozen Shrimp: If using frozen shrimp, allow the shrimp to thaw first in a bowl of cool water.
No Taco Seasoning: Use a combination of chili powder, cumin, garlic powder, onion powder, oregano, and salt.