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One-Pan Cantina Shrimp Fajitas with Spicy Guacamole & Smoky Red Pepper Crema

Tonight’s meal is quick, easy, downright delicious, and has it all—we’re talking spiced shrimp, sautéed green pepper, and onion, all tossed with lime juice for a tangy punch. The joyous jumble gets piled into steamy flour tortillas with spicy guacamole, a drizzle of smoky red pepper crema, and a dash of hot sauce if you like a little extra kick. Talk about a fajita-tastic meal!

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Calorie Smart Easy Prep Quick Easy Cleanup lunches dinners weeknight-meals
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 lime
  • 1 long green pepper
  • 1 red onion
  • 4 tbsp guacamole
  • 1 tsp hot sauce
  • 1 tbsp fajita spice blend
  • 10 oz shrimp
  • 6 flour tortillas
  • 4 tbsp smoky red pepper crema
  • salt
  • pepper
  • 2 tsp cooking oil
  • 1 lime
  • 2 long green peppers
  • 2 red onions
  • 8 tbsp guacamole
  • 2 tsp hot sauce
  • 2 tbsp fajita spice blend
  • 20 oz shrimp
  • 12 flour tortillas
  • 8 tbsp smoky red pepper crema
  • salt
  • pepper
  • 2 tsp cooking oil

Instructions

  1. • Wash and dry produce.
    • Quarter lime. Halve, core, and thinly slice green pepper
    into strips. Halve, peel, and thinly slice onion.
    • In a small bowl, combine guacamole, a squeeze of lime
    juice, and a dash of hot sauce (save the rest for serving).
    Season with salt and pepper.
  2. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add green pepper and onion; season with salt and
    pepper. Cook, stirring, until slightly softened, 4-5 minutes.
    • Add half the Fajita Spice Blend (you’ll use the rest in the
    next step) and cook until fragrant, 30 seconds.
  3. • Meanwhile, rinse shrimp* under cold water, then pat dry
    with paper towels.
    • Push veggies to one side of pan; add a drizzle of oil to
    empty side. Add shrimp and remaining Fajita Spice
    Blend. Cook, stirring occasionally, until shrimp are opaque
    and cooked through, 3-4 minutes.
    • Stir veggies and shrimp to combine. Add a big squeeze
    of lime juice and season with salt and pepper to taste.
    Turn off heat.
  4. • Wrap tortillas in damp paper towels and microwave until
    warm and pliable, 30 seconds.
    • Divide tortillas between plates and fill with shrimp and
    veggie filling and spicy guacamole. Drizzle with smoky
    red pepper crema. Serve with remaining hot sauce and
    any remaining lime wedges on the side.
    Shrimp are fully cooked when internal temperature reaches 145°.