Ingredients
1 pound (16 oz) shrimp, peeled and deveined
2 cups zucchini, sliced into ½-inch strips
1 cup bell peppers (any color), julienned
½ cup chopped red onion
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
⅛ teaspoon garlic powder
1 tablespoon lime juice
¼ teaspoon salt
1 tablespoon olive oil
8 small flour tortillas (6-inch)
Toppings: fresh cilantro, lime wedges, avocado, sour cream
1 clove garlic, minced (optional)
Instructions
Heat olive oil in a skillet over medium-high heat. Add garlic and onions; sauté 2 minutes.
Add zucchini and peppers; cook 3-4 minutes until tender-crisp. Push vegetables to the sides.
Season shrimp with chili powder, cumin, paprika, garlic powder, salt, and lime juice.
Cook shrimp 2-3 minutes per side until pink and opaque.
Combine shrimp mixture with vegetables; toss gently.
Warm tortillas in a dry skillet or microwave. Assemble with fajita filling and toppings.
Notes
Use avocado oil for smoky flavor
Substitute coconut sugar for a touch of sweetness (optional)
Swap tortillas for lettuce wraps or cauliflower rice for low-carb
Make ahead: refrigerate fajitas 24 hours before reheating
Tortilla alternatives: gluten-free or whole-wheat wraps
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Mexican-inspired
- Diet: High Protein, Low Calorie, Gluten-Free (option), Low-Carb (option)
Nutrition
- Serving Size: 1 fajita plate
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg