# What You'll Need:
→ Proteins
01 - 14 ounces large raw shrimp, peeled and deveined
02 - 1 can (14 ounces) 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. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, black pepper, and lime juice until well combined.
03 - Add the shrimp, chickpeas, sliced bell peppers, and red onion to the bowl. Toss gently to coat evenly with the marinade.
04 - Spread the coated mixture in a single layer over the prepared baking sheet for even roasting.
05 - Transfer to the oven and roast for 10 minutes. Stir gently with a spatula, then continue roasting an additional 7 to 10 minutes, until shrimp turn opaque and vegetables are tender.
06 - While the mixture roasts, warm the tortillas in the oven, on a skillet, or microwave as desired.
07 - Fill tortillas with shrimp, chickpeas, and roasted vegetables. Garnish with chopped cilantro, a squeeze of lime, and additional toppings such as sliced avocado, salsa, or dairy-free sour cream if desired.
