Shrimp Fajita With Mango Salsa
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
Quick and easy sheet pan cooking smoke flavor shrimp fajita to serve with refreshing mango avocado salsa.
Course:
Main Course
Cuisine:
Mexican
Servings: 4 - 5
Ingredients
- 10 Mini Tortilla bread
For Marinated
- 1 pound shrimp
- 1 tsp cumin
- 1 tsp hot chili powder
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/3 tsp salt
- 1 tbsp grapeseed oil
Veggies
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1/2 red onion
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp grapeseed oil
For Mango Salsa
- 1 mango diced
- 1 avocado pitted and diced
- 1 cup diced cucumber
- 1 cup chopped parsley
- 1/2 cup diced red onion
- 1/2 cup halved cherry tomato
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon
Instructions
-
Preheat oven to 425° F.
-
Prepare the baking sheet, layer it with parchment paper or nonstick foil.
-
Slice thin all bell peppers and onion. Arrange it on the prepared baking sheet. Roast it for 10 minutes.
-
While the veggies roasted, marinated the shrimp with oil, chili powder, smoked paprika powder, garlic powder, onion powder, cumin, salt and lemon juice.
-
Take the roasted veggies out of the oven, arrange the shrimps on top of roasted veggies. Put the pan back in the oven, roast it for 10 minutes or until shrimp cooked and turned pink.
-
Take the shrimp and veggies out of the oven, set aside.
-
Warm up the tortilla in the oven for 2-3 minutes. Set aside.
For Mango Salsa
-
Put all the ingredient in a serving bowl with the freshly squeezed lemon juice, toss all together.
To Serve
-
Arrange the roasted veggies and few shrimps on tortilla bread. Put few spoons of Mango Salsa on top of it.
Recipe Notes
Use nonstick foil or parchment paper for easy cleaning.