Spicy Shrimp Fajitas with Guacamole and Smoky Crema

These one-pan shrimp fajitas are a quick and delicious weeknight dinner. Spiced shrimp, sautéed poblano peppers and onions are tossed with fresh lime juice for a tangy punch. The filling is piled into warm flour tortillas and topped with spicy guacamole and a drizzle of smoky red pepper crema.

Add a dash of hot sauce if you like extra heat. This meal comes together in just 25 minutes and is sure to become a family favorite.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Halve, core and thinly slice the poblano pepper into strips. Halve, peel and thinly slice the red 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, about 4-5 minutes. Add half the fajita spice (you’ll use the rest in the next step) and cook until fragrant, about 30 seconds.
3. Meanwhile, rinse the shrimp under cold water and pat dry with paper towels. Push the vegetables 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, about 3-4 minutes. Stir the vegetables and shrimp together. 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 vegetable mixture and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just thaw them completely and pat dry before cooking.

What can I substitute for poblano pepper?

You can use green bell pepper instead of poblano for a milder flavor.

Is this recipe gluten-free?

The recipe uses flour tortillas which contain gluten. For a gluten-free version, use corn tortillas.