Shrimp Fajitas

This recipe is low-carb, super versatile, and perfect for meal prep during a busy week. I always like to throw in extra veggies I have on hand! The easiest tip to make these guilt-free is to use greek yogurt with all of the same seasonings to give that same sour-cream kick.

INGREDIENTS

Serves 4

Grilled Shrimp:

• 1 LB Raw Shrimp

• 1 TBSP Dill - Fresh or Dry

• 2 TBSP Cilantro - Finely Chopped

• 1 TSP Cumin Powder

• 4 Cloves Garlic - Minced

• 1/2 TSP Chili Flakes

• 1/2 Lime - Juiced

• 1 TBSP Olive Oil

• Salt & Pepper

Baked Veggies:

• 1 Sliced Zucchini

• 1/2 Sliced Red Onion

• 1 Sliced Red Bell Pepper

• 1 Slices Green Bell Pepper

• 4 Garlic Cloves - Minced

• 1 TBSP Chili Flakes

• Salt & Pepper

Assembly:

• 12 Mini Corn Torillas

• Greek Yogurt - Whipped

• Cilantro

• Shredded Cheese

• Lime

• Pico

• Avocado

INSTRUCTIONS

1. Take the shell and tails off of the shrimp. Make sure it is thoroughly cleaned. Mix all of your shrimp and spices in a bowl, reserving extra olive oil for grilling.

2. Bake your shrimp at 400F for 8-9 minutes or use a grill pan to cook through. I cooked mine 2 minutes on each side with a cast iron grill pan brushing it with olive oil when flipped.

3. Marinate your veggies with the listed ingredients on a baking sheet, and place in the oven for 15-20 minutes until crisp, but cooked through.

4. Assemble your tacos with 1-2 shrimp in each taco, veggies, and toppings! Enjoy!