Roasted Shrimp Fajitas

Roasted Shrimp Fajitas
Servings: 4 Yield: 8 tacos Active Time 30 mins Total Time 40 mins

Make It

1. Preheat oven to 450 degrees F. In a shallow baking pan combine 1/2 red sweet pepper, thinly sliced; 1/2 yellow sweet pepper, thinly sliced; and 1 thinly sliced red onion. Sprinkle with 1 Tbs. olive oil, 2 tsp. chili powder, 1/4 tsp. salt, and pepper to taste. Toss to coat, then spread in a single layer. In a separate shallow baking pan, combine 1 1/2 lb. peeled and deveined shrimp, 1 Tbs. olive oil, 1 tsp. chili powder, 1/4 tsp. salt, and pepper to taste. Toss to coat, then spread in a single layer. Roast the vegetables and shrimp, stirring once halfway through, until the vegetables are lightly browned and the shrimp are cooked through, about 8 minutes. In a small bowl stir together 1/2 cup plain low-fat Greek yogurt, 1/4 tsp. lime zest, 1/2 tsp. lime juice, 1 small grated garlic clove and 2 tsp. chopped fresh cilantro. Serve the vegetables and shrimp in warm tortillas with the yogurt sauce and cilantro sprigs. Garnish with lime wedges.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 10, chol. (mg): 276, sat. fat (g): 2, carb. (g): 29, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 5, sugar (g): 6, pro. (g): 40, vit. A (IU): 1188, vit. C (mg): 68, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 23, Cobalamin (Vit. B12) (µg): , sodium (mg): 572, Potassium (mg): 647, calcium (mg): 183, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.