NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

0.5 whole Lime

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the shrimp dry with a paper towel to ensure they get a nice sear rather than steaming in the oven.

• 3

  Place the shrimp, sliced bell peppers, and red onions onto the sheet pan.

• 4

  Drizzle with avocado oil and sprinkle the chili powder, cumin, smoked paprika, cayenne, sea salt, and black pepper over the top.

• 5

  Toss everything together until the shrimp and vegetables are evenly coated in the spice mixture, then spread them out in a single layer.

• 6

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

• 7

  During the last 2 minutes of roasting, wrap the corn tortillas in foil and place them in the oven to warm through.

• 8

  Squeeze the fresh lime juice over the roasted shrimp and peppers, garnish with fresh cilantro, and divide the mixture into the warm tortillas.