Chili lime shrimp fajitas

By Nikole Goncalves
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  • 8 corn flour soft tortillas
  • 455 grams raw jumbo shrimp (thawed, peeled and deveined)
  • 3 bell peppers sliced
  • 1 red onion sliced
  • 1-2 limes quartered
  • 1 large ripe avocado sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Simply Organic Chili Powder
  • 1 teaspoon Simply Organic Chipotle Powder
  • 1 teaspoon Simply Organic Garlic Powder
  • 1/4 teaspoon Simply Organic Cumin Powder
  • 1/4 teaspoon Simply Organic Paprika Powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt

Optional garnishes:

  • 1/4 cup fresh chopped cilantro
  • 1/4 cup feta cheese crumbled


  1. Preheat oven to 400F.
  2. On a large baking sheet lined with parchment pepper, spread out peppers, onion and shrimp.
  3. Drizzle oil, season with spices, squeeze 1/2 of lime juice and mix up with tongs or your hands until all veggies and shrimp are well coated in the marinade. Place four lime quarters throughout pan for extra flavour when roasting.
  4. Bake in the oven for 15 minutes (tossing half way through). Optional you can broil on high for one to two minutes at the end to crisp up the shrimp and veggies a bit more.
  5. Wrap up your corn tortillas in some foil and pop into the oven at 400F for the last five minutes before broiling.
  6. Fill up your warm tortillas with the cooked shrimp and pepper mixture, top with a slice of ripe avocado, squeeze of lime juice and a sprinkle of cilantro and feta cheese before enjoying. You can also lay out all of your ingredients and have a fajita party and let your guests fill up their own tortilla and garnish as they please.

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