Sheet Pan Shrimp Fajitas With Smoky Tomatillo Peach Salsa

4 servings
45 min

No matter who I cook for, whenever I make fajitas, the crowd goes wild. There's just something about Mexican spiced chicken or shrimp tossed with roasted peppers wrapped in warm flour tortillas that sends people over the moon. It also doesn't hurt that I make a mean guacamole and salsa. Normally, I prepare fajitas on a skillet but today I'm going the sheet pan route. By cooking everything in the oven, these sheet pan shrimp fajitas come together in no time. Enough time, in fact, for you to make homemade smoky tomatillo peach salsa, cilantro lime crema, and guacamole. You won't regret taking those extra steps to make these sauces, trust me.

fajita spiced shrimp

roast the vegetables for the salsa

taco toppings

Sheet Pan Shrimp Fajitas With Smoky Tomatillo Peach Salsa

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

Smoky tomatillo peach salsa

  • ¾ lb tomatillos
  • garlic
  • 1 chipotle canned in adobo juices
  • ¼ red onion
  • ¼ cup cilantro
  • 1 yellow peach peeled and chopped

Cilantro lime crema

  • ½ cup sour cream
  • ¼ cup cilantro chopped
  • 1 tbsp jalapeno seeds removed
  • juice and zest of ½ lime
  • salt and pepper

Guacamole

  • 2 ripe avocados
  • ¼ cup cilantro chopped
  • ¼ cup red onion finely chopped
  • juice of 1 lime
  • salt and pepper

Shrimp fajitas

  • 1 lb shrimp peeled, deveined
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp cayenne
  • 1 red bell pepper sliced
  • 1 pasilla sliced
  • ½ red onion sliced

Remaining ingredients

  • 8 flour tortillas
  • limes for serving

Instructions


Preheat broiler to high. Place tomatillos, garlic, red onion, and jalapeno on a baking sheet and broil for 10 minutes or until charred. Remove from heat and set aside the jalapeno. Blend the tomatillos, garlic, red onion, and cilantro with the chipotle. Stir in the chopped peach and season with salt and pepper. Set aside.
Prepare the cilantro lime crema. Combine sour cream with chopped cilantro, 1 tbsp of the roasted jalapeno, and juice and zest of ½ lime. Season with salt and pepper. Set aside.
Prepare the guacamole. Cut the avocados in half lengthwise and remove the pit. Scoop out the flesh with a spoon into a medium bowl and mash the avocado. Add the chopped cilantro, red onion, and juice of 1 lime. Season with salt and pepper. Set aside.
Preheat oven to 450 degrees F.
Combine seasonings for the fajitas from the chili powder – cayenne in a small bowl. Toss the shrimp with 2 tbsp olive oil and 2 tsp of the seasonings. Toss the vegetables in 1 tbsp oil and the remaining spices. Spread the shrimp on one half of a baking sheet and the vegetables on the other half. Bake for 7-8 minutes or until the shrimp is cooked.
Remove the shrimp from the baking sheet and return the vegetables to the oven. Turn on the broiler to high and broil for 5 minutes or until the vegetables are slightly charred. Remove from the oven.
Heat the flour tortillas on a dry pan over medium heat until warm. Serve fajitas with tortillas, smoky tomatillo peach salsa, cilantro lime sour cream, guacamole, and extra limes.
Christine Ma
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