Spicy Shrimp Fajitas with Smoky Red Pepper Crema and Guacamole

These shrimp fajitas are a quick, easy and downright delicious weeknight dinner. Spiced shrimp, sautéed green pepper and onion are tossed with lime juice for a tangy punch, then piled into warm flour tortillas.

Top with spicy guacamole, a drizzle of smoky red pepper crema and a dash of hot sauce if you like extra kick. It’s a fajita-tastic meal that comes together in just 20 minutes!

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve, peel and thinly slice the onion. In a small bowl, combine the 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 the 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 the shrimp under cold water, then pat dry with paper towels. Push the veggies to one side of the pan; add a drizzle of oil to the empty side. Add the shrimp and remaining fajita spice blend. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Stir the veggies and shrimp to combine. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off the heat.
4. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates and fill with the shrimp and veggie mixture and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for the smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and cayenne.

How do I store leftovers?

Store the filling and tortillas separately in airtight containers in the fridge for up to 2 days. Reheat the filling in a pan and warm the tortillas before serving.