Sheet Pan Shrimp Fajitas with Smoky Tomatillo Peach Salsa
Servings 4
Ingredients
Smoky tomatillo peach salsa
- ¾ lb tomatillos husks removed
- 1 garlic clove peel on
- 1 canned chipotle pepper in adobo juices
- ¼ red onion peeled
- ¼ cup cilantro
- 1 yellow peach peeled and chopped
Cilantro lime crema
- ½ cup sour cream
- ¼ cup cilantro chopped
- ½ roasted 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 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ cup olive oil divided
- 1 lb shrimp peeled, deveined
- 1 red bell pepper thinly sliced
- 1 pasilla pepper thinly sliced
- ½ red onion sliced
Remaining ingredients
- 8 flour tortillas
Instructions
- Preheat broiler to high. Place tomatillos, garlic, red onion, and jalapeno on baking sheet and broil for 10 minutes or until charred. Remove from heat and set aside the jalapeno. Remove skin from the garlic and blend with tomatillos, red onion, cilantro, and chipotle. Stir in chopped peach and season with salt and pepper. Set aside.
- Prepare cilantro lime crema. Combine sour cream with chopped cilantro, ½ of the roasted jalapeno, and juice and zest of ½ lime. Season with salt and pepper. Set aside.
- Prepare guacamole. Cut avocados in half lengthwise and remove pit. Scoop out flesh with into medium bowl and mash. Add chopped cilantro, red onion, and juice of 1 lime. Season with salt and pepper. Set aside.
- Preheat oven to 425 degrees F.
- Combine seasonings for fajitas including chili powder, paprika, salt, garlic powder, cumin, and cayenne in a small owl. Toss shrimp with 2 tablespoons olive oil and 2 teaspoons seasonings. Toss vegetables in 2 tablespoons oil and remaining spices. Spread vegetables on sheet pan and roast for 10 minutes.
- Remove sheet pan from oven and move vegetables to the side. Spread shrimp on the other side and return to the oven. Bake for 7-8 minutes or until shrimp is cooked. Remove from oven.
- Heat flour tortillas on dry pan over medium heat until warm. Serve fajitas with tortillas, smoky tomatillo peach salsa, cilantro lime sour cream, guacamole, and extra limes.
