Ingredients
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3 tablespoons neutral-flavored oil, such as avocado or grapeseed
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 ¼ teaspoons garlic powder
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1 teaspoon lime zest
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¾ teaspoon salt
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½ teaspoon chipotle chile powder
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1 large red bell pepper, sliced
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1 large yellow bell pepper, sliced
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1 large onion, halved and sliced
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1 pound large shrimp (24-30 count), peeled and deveined, halved lengthwise
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1 tablespoon lime juice
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8 corn tortillas, warmed
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Lime wedges, chopped fresh cilantro, sour cream, avocado and/or pico de gallo for serving
Directions
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Preheat oven to 400°F.
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Combine 3 tablespoons oil, 1 tablespoon chili powder, 2 teaspoons cumin, 1 1/4 teaspoons garlic powder, 1 teaspoon lime zest, 3/4 teaspoon salt and 1/2 teaspoon chipotle chile powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add 1 red pepper and 1 yellow bell pepper and 1 onion to the large bowl; stir to combine. Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)
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Meanwhile, add 1 pound shrimp and the reserved chile mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp on the baking sheet. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in 1 tablespoon lime juice. Serve with 8 warmed tortillas and with lime wedges, cilantro, sour cream, avocado and/or pico de gallo, if desired.
