Shrimp, chickpeas, and peppers roast together for a vibrant dinner wrapped in tortillas, ideal for busy evenings.
# Components:
→ Proteins
01 - 14 oz large raw shrimp, peeled and deveined
02 - 1 can (14 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasoning
06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Optional: sliced avocado
19 - Optional: salsa
20 - Optional: dairy-free sour cream
# Directions:
01 - Heat oven to 425°F and prepare a large baking sheet lined with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, black pepper, and lime juice until well blended.
03 - Add shrimp, chickpeas, sliced bell peppers, and sliced red onion to the bowl. Toss thoroughly to ensure all ingredients are evenly coated with marinade.
04 - Spread the marinated mixture in a single layer across the lined baking sheet.
05 - Roast in the oven for 10 minutes. Remove and gently stir the mixture, then return to oven and continue roasting for 7 to 10 minutes, until shrimp are opaque and vegetables are tender.
06 - While ingredients roast, warm tortillas as desired using a skillet, microwave, or oven.
07 - Fill warm tortillas with shrimp, chickpeas, and vegetables. Garnish with freshly chopped cilantro, lime wedges, and any chosen optional toppings before serving.
