Ingredients
1½ pounds wild caught shrimps, peeled and deveined
3 bell peppers (different colors) seeded and thinly sliced
1 red onion, cut into wedges
olive oil
2 teaspoons McCormick Chili Powder - gluten free
1 teaspoon McCormick Garlic Powder - gluten free
1 teaspoon McCormick Onion Salt - gluten free
½ teaspoon kosher salt
1 teaspoon McCormick Ground Cumin - gluten free
1 teaspoon McCormick Paprika - gluten free
Mission Tortillas - gluten free
black pepper
1 ripe but firm avocado, sliced
fresh cilantro, chopped
lime wedges
Instructions
<ol>
<li>Mix all the spices in a small bowl. Drizzle olive oil over shrimps and vegetables the sprinkle seasoning.</li>
<li>Heat a cast iron pan over medium high heat. When it starts to smoke cook the shrimps for few minutes then transfer to a plate. Sauté the vegetables until slightly charred and transfer to a plate.</li>
<li>Clean the pan and return to heat. I used the same pan to warm the tortillas or warn the tortillas according to package directions.</li>
<li>Arrange the fajitas. Serve with lime and fresh cilantro.</li>
</ol>
