INGREDIENTS  

• 1-1½ lb Shrimp Peeled
• 1 Yellow Baby Bell, Sliced
• 1 Orange Baby Bell, Sliced
• 1 Red Baby Bell, Sliced
• 1 Small Red Onion, Sliced
• 1 tbsp Chili Powder
• 1 tsp Salt
• ½ tsp Garlic Powder
• ½ Onion Powder
• ½ Fajita Seasoning
• ½ Paprika
• 2 tbsp Sour Cream
• 1 tbsp Cilantro
• Tortillas Warmed
• 1½ tbsp Olive Oil
• Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

INSTRUCTIONS 

• Preheat oven to 450°F
• Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.
• Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.
• Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.
• In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.
• Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!