NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 cup Bell peppers

0.5 cup Red onion

0.5 tbsp Olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

2 medium Corn tortillas

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, combine the shrimp, sliced bell peppers, and sliced red onion.

• 3

  Drizzle the olive oil over the shrimp and vegetables, then sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Toss everything together until the ingredients are evenly coated in the oil and spices.

• 5

  Spread the mixture in a single, even layer onto the prepared sheet pan.

• 6

  Roast in the oven for 8 to 10 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.

• 7

  Remove the pan from the oven and immediately drizzle the fresh lime juice over the hot shrimp and vegetables.

• 8

  Warm the corn tortillas in a dry skillet or directly over a low gas flame until soft and pliable.

• 9

  Fill the warm tortillas with the shrimp and vegetable mixture, then top with avocado slices and fresh cilantro before serving.