Cheesy Shrimp and Pepper Fajitas with Pico De Gallo and Lime Crema

These cheesy shrimp and pepper fajitas are a quick and flavorful weeknight dinner that the whole family will love. Juicy shrimp are seasoned with a southwest spice blend and cooked with charred green peppers and onions, then piled into warm tortillas with melty Monterey Jack cheese.

Top them with a fresh homemade pico de gallo and a cooling lime crema for a burst of brightness. Set up all the toppings for a build-your-own fajita bar and let everyone customize their own! Ready in just 30 minutes, this one-pan meal is perfect for busy nights.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter the lime. Halve, core and thinly slice the green pepper.
2. In a small bowl, combine the diced tomato, minced onion, a squeeze of lime juice, salt and pepper to make the pico de gallo. In another small bowl, combine the sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency to make the lime crema.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper; cook until lightly browned and slightly softened, 2-3 minutes. Add the sliced onion; cook, stirring occasionally, until the veggies are browned and tender, 4-6 minutes. Stir in half of the Southwest Spice Blend (you’ll use the rest in the next step) and a splash of water. Cook, stirring, until the veggies are coated and the water has mostly evaporated. Season with salt and pepper. Turn off the heat and transfer the veggies to a plate. Wipe out the pan.
4. Open the package of shrimp and drain off any excess liquid. Heat a drizzle of oil in the same pan over medium-high heat. Add the shrimp and the remaining Southwest Spice Blend; cook, stirring frequently, until the shrimp are browned and cooked through, 3-5 minutes. Stir in the Tex-Mex paste, lime zest and a squeeze of lime juice until the shrimp are coated. Taste and season with salt and pepper. Turn off the heat.
5. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates and fill with the shrimp and veggies. Top with the pico de gallo, Monterey Jack cheese and lime crema. Serve with any remaining lime wedges on the side. For a build-your-own fajita bar, serve the shrimp, veggies, pico de gallo, cheese, lime crema and lime wedges in separate bowls.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless skinless chicken breasts or thighs. Cut them into thin strips and cook until browned and cooked through, about 5-7 minutes.

How do I store leftovers?

Store the shrimp, veggies and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and veggies in a skillet before serving.

Can I make this dairy-free?

Absolutely! Use a dairy-free sour cream alternative and omit the Monterey Jack cheese or use a dairy-free shredded cheese.