Spiced Shrimp Fajitas with Guacamole and Smoky Crema

These shrimp fajitas are a quick and flavorful weeknight dinner. Spiced shrimp and sautéed poblano and onion are tossed with lime juice, then piled into warm flour tortillas. Top with a spicy guacamole and a drizzle of smoky red pepper crema for a meal that’s both easy and impressive.

Ready in just 25 minutes, this one-pan recipe delivers all the classic fajita flavors without the fuss. Customize the heat with your favorite hot sauce and enjoy a restaurant-quality dinner at home.

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Ingredients

1 unit Poblano 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 all produce. Quarter the lime. Halve, core and thinly slice the poblano 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 poblano and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes. Add half the fajita spice (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. Cook, stirring occasionally, until the shrimp is 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 or a store-bought chipotle crema.

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 skillet and warm tortillas before serving.