If using frozen shrimp, transfer it from the freezer to the fridge the night before or in the morning that you plan to make this.
- 1 pound fresh or frozen shrimp
- 1 bag mini bell peppers or about 3 medium bell peppers
- 1 tablespoon canola or other neutral oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8–10 corn or flour tortillas
- Black beans, shredded cheese, salsa, hot sauce, shredded lettuce, and/or cilantro for serving
- Thaw the shrimp according to package directions if using frozen and remove the shells and tails.
- Slice the peppers into thin strips and discard the seeds and stem.
- Warm the oil over medium heat in a large nonstick or stainless skillet. Add the peppers, cumin, chili powder, garlic powder, and salt. Toss to coat. Cover and cook for 4 minutes.
- Remove the cover and stir in the shrimp. Cover and cook for an additional 4-6 minutes, stirring occasionally, or until the peppers are soft and the shrimp is cooked through and opaque.
- To warm tortillas, dampen a paper towel. Wrap around a stack of tortillas and warm in the microwave for 60 seconds, flipping over halfway through. (To do this in the oven, wrap a stack of tortillas in foil and heat on 300 degrees F for 6-8 minutes or until warmed.
Peel the shrimp before you cook it to save yourself work when it’s cooked.
Put the lid on while cooking to shorten the cooking time and to ensure that the peppers are nicely cooked through.
Use soft corn or flour tortillas, depending on what you prefer. (Use corn to make these fajitas gluten-free.)
Do Ahead: Chop the peppers ahead of time to make the process of making dinner faster.
Serve with: Simple sides such as black beans, warmed frozen corn, shredded cheese, salsa, sour cream, cilantro, and or a tropical fruit like pineapple or mango. (Those kid-friendly fruits pair well with Mexican flavors!)