Roasted shrimp, chickpeas and peppers folded in warm tortillas for colorful, satisfying weeknight fajitas.
# What You'll Need:
→ Proteins
01 - 14 oz large raw shrimp, peeled and deveined
02 - 14 oz canned chickpeas, drained and rinsed
→ Vegetables
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasoning
06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Optional: sliced avocado, salsa, or dairy-free sour cream
# Steps to Follow:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, black pepper, and lime juice.
03 - Add shrimp, chickpeas, sliced bell peppers, and red onion to the bowl. Toss thoroughly to ensure all components are evenly coated with the marinade.
04 - Spread the seasoned mixture in a single layer over the prepared baking sheet.
05 - Roast in the oven for 10 minutes. Using a spatula, stir gently, then continue roasting for 7 to 10 minutes until shrimp are opaque and vegetables are tender.
06 - While the sheet pan mixture finishes roasting, warm tortillas in the oven, on a skillet, or in a microwave as preferred.
07 - Serve roasted shrimp, chickpeas, and vegetables in warm tortillas. Top with chopped cilantro, lime wedges, and other desired garnishes.
