{sheet pan shrimp fajitas}

Hey friends.  It’s Taco Tuesday, so this recipe seemed pretty necessary!  There are a few things I’m passionate about when it comes to Tuesday dinner.

1. Tacos ALWAYS, tacos
2. A cold one (bud light lime preferably) 
3. Quick + easy

I’m a Mom with a blog (kinda like a dog with a blog…lol) + a full-time job, so anytime I can come up with a simple way to throw together a healthy dinner….I’m all about it!

Sheet pan recipes are so legit!

Let’s chat about some of my faves…..

Breakfast sheet pans?  Yassss: {sheet pan eggs}

My go-to, even made this last night, {sheet pan sausage + veggies}

I almost forgot about sheet pan sausage + veggies over roasted cauli rice {friday 5} yummm!

I make a mean sheet pan nachos too, Cory + Bay can vouch.  {weekend notes}

Last year I shared a chicken version {sheet pan fajita} Remember that one?

Sheet pans meals are so damn perfect.  One dish and your done!  Clearly, I’m a fan…lol!

I’m also currently HOOKED on Trader Joe’s Wild Argentinian Red Shrimp.  You can grab a bag in the freezer section for $9.99 and they are hands down the best frozen un-cooked shrimp around.  Trust me, okay?!?!

 

Can we take a moment and taco-bout this taco holder?  I mean, you guys…it’s so necessary…lol!  For $7.99, there was NO way I could pass it up.  You can find them in the Opalhouse section at Target 🙂

 

Metal Taco Holder – Opalhouse ($7.99)

About the recipe…….

 

Here’s what you’ll need:

• 1 lb shrimp, peeled + deveined (I LOVE TJ’s Argentinian Red Shrimp)
• Trader Joes’s chili lime seasoning
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 red onion, sliced thin
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika (regular paprika works too)
• lime
• cilantro
• flour tortillas (obsessed with these mini street taco tortillas)

 

 

 

Here’s what you do:

Preheat oven to 450 degrees

Place frozen shrimp in a colander in the sink and give a quick rinse.   Allow to defrost then season liberally with TJ’s chili lime seasoning.

In a large bowl, add veggies + salt + pepper + spices.  Toss to combine.

Line a baking sheet with parchment paper, foil or a silpat.

Spread shrimp + veggies in a thin layer on the baking sheet.  You can use two baking sheets if needed.

Pop in the oven for about 8-10 minutes.

Sit back and sip your beer!

Wrap tortillas in foil and stick in the oven while fajitas cook.

Turn oven to broil and cook an additional 2-4 minutes, until shrimp is cooked.

Squeeze fresh lime juice over fajita mixture and top with fresh cilantro.

Serve over warm tortillas and all the toppings!

Sour cream + shredded cheese + guac (un-pictured) but definitely topped these fajitas with our faves!

I served these shrimp fajitas along side mashed pinto beans topped with a little parm.  Bay would eat the whole batch, if I’d let her.  Ha!

That taco holder though…lol.

And that guac bowl.   I love this bowl the Truitt’s brought back from San Felipe.  I pull her out every.single.time guac goes down in the kitchen.  She’s so pretty 🙂

 

However you make or take your tacos today, have a good one!

 

xoxo stacyb