Ingredients

The following ingredients have 4 Servings
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 red bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 orange bell pepper (cut into strips)
  • 1 sweet onion (cut into wedges)
  • 3 cloves garlic (minced)
  • 3 tablespoons olive oil (divided)
  • 1 1/2 pounds medium shrimp (peeled and deveined)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas (warmed)

Instruction

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
  • Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
  • Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  • In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
  • Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  • Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.