Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil, divided
  • Juice of 1 lime (approximately 2 tbsp)
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp olive oil
  • 8 small flour tortillas (6-8 inches)
  • Fresh cilantro, chopped (optional)
  • Lime wedges
  • Sour cream or Greek yogurt (optional)
  • Sliced avocado or guacamole (optional)
  • Salsa or pico de gallo (optional)

Instructions:

  1. Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper in a large bowl. Add shrimp and toss well to coat. Marinate for 15–30 minutes in the fridge (optional but recommended).
  2. While shrimp marinates, slice red and green bell peppers and yellow onion evenly for even cooking.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced peppers and onions and sauté until tender and slightly charred at edges, about 6-8 minutes. Remove and set aside.
  4. Add shrimp along with marinade to the hot skillet. Cook shrimp for 2-3 minutes per side until pink and opaque. Avoid overcooking. Return vegetables to the skillet and toss to combine; heat through for 1-2 minutes.
  5. While shrimp cooks, warm the flour tortillas in a dry pan or microwave until soft and pliable.
  6. Serve the shrimp and vegetable mixture on warm tortillas. Garnish with fresh cilantro, lime wedges, sour cream, avocado, and salsa as desired.