Chili-Lime Shrimp Fajitas

Ingredients

• 0.5 cups olive oil
• 0.5 cups chopped fresh cilantro , divided
• 3 tablespoons chili powder
• 4 large cloves garlic , minced
• 1 tablespoon lime juice
• 0.5 teaspoons salt
• 1 pound frozen shrimp - thawed , peeled, deveined, and cleaned
• cooking spray
• 1 onion , sliced into rings and rings separated
• 1 large green bell pepper , sliced into strips
• 1 serrano chile pepper , sliced, or more to taste
• 4 , 8 inch
• 1 cup shredded Cheddar cheese , or to taste
• 0.5 cups shredded lettuce , or to taste
• 0.25 cups sour cream , or to taste
• 0.25 cups chopped tomatoes , or to taste

Instructions

1. 1

   Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.

2. 2

   Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.

3. 3

   Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.

4. 4

   Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.