Ingredients
1 lb Large shrimp, peeled and deveined
2 tbsp Olive oil, divided
2 tbsp Fresh lime juice
1 tbsp Chili powder
1 tsp Ground cumin
1 tsp Smoked paprika
½ tsp Garlic powder
1 large Red bell pepper, sliced
1 large Green bell pepper, sliced
1 medium Yellow onion, sliced
8-10 Flour or corn tortillas
Salt and black pepper to taste
¼ cup Fresh cilantro, chopped (for garnish)
Instructions
1. Marinate: Whisk 1 tbsp oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss shrimp in mixture and marinate for 15-20 minutes at room temperature.
2. Prep Veggies: Slice peppers and onions into thin strips. Toss with the remaining 1 tbsp olive oil, salt, and pepper.
3. Sear Veggies: Heat a large heavy skillet or griddle over high heat. Cook pepper/onion mixture in batches for 6-8 minutes until tender-crisp and charred. Remove and set aside.
4. Sear Shrimp: In the same hot pan, cook shrimp in a single layer for 1-1.5 minutes per side until pink and opaque. Do not overcook.
5. Combine & Serve: Toss veggies back into the pan with shrimp briefly to heat through. Serve immediately with warm tortillas and your favorite toppings.
Notes
Pro-Tips:
• Get your skillet “screaming hot” before adding ingredients to ensure a good char rather than steaming.
• Don’t overcrowd the pan; cook in batches if necessary to keep the heat high.
• Marinate for no more than 30 minutes; the lime juice will turn shrimp mushy if left too long.
Variations:
• Protein Swap: Use flank steak or chicken breast strips instead of shrimp.
• Spicy Kick: Add a finely chopped jalapeño to the vegetable mix.
• Creamy Element: Serve with a quick lime crema (sour cream mixed with lime juice/zest).
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pan-Sear
- Cuisine: Tex-Mex