Ingredients

• 1 cup sour cream
• 3 tablespoons cilantro
• 2 limes , zested and juiced
• 1 clove garlic , minced
• 0.5 teaspoons salt , or to taste

Instructions

1. 1 For cilantro-lime cream, place sour cream in a small bowl with a lid. Add cilantro, zest and juice of 2 limes, garlic, and 1/2 teaspoon salt. Stir together well, cover, and refrigerate until ready to serve.
2. 2 For fajita seasoning, combine chili powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a small bowl; set aside.
3. 3 In a large bowl or resealable plastic bag, add 2 tablespoons oil, half of lime juice, and fajita seasoning. Stir together or squeeze the bag to combine. Add shrimp and mix well to coat shrimp; set aside.
4. 4 Heat remaining 2 tablespoons oil in a large skillet over medium heat. Stir onion and peppers into the hot oil, and cook, stirring frequently, until some color begins to develop on the vegetables, 3 to 5 minutes. Remove vegetables from the skillet and set aside.
5. 5 Add shrimp to the same skillet and cook for 2 to 3 minutes. Return cooked vegetables to the skillet. Cook and stir until shrimp is opaque and pink, 2 to 3 minutes. Squeeze remaining lime juice over the skillet contents.
6. 6 Fill warm tortillas with shrimp, peppers, and onions, and garnish with avocado slices, pico de gallo, and additional cilantro, if desired. Drizzle with cilantro-lime cream.

Nutrition per serving