Soft tortillas stuffed with chipotle shrimp and fajita vegetables. Packed full of flavor, these chipotle shrimp fajita tacos make the perfect weeknight meal.
Let’s talk tacos!
In the past year or so, I’ve developed a deep love for tacos. Warm tortillas filled with the protein of your choice and all your favorite toppings. There are so many ways to enjoy your tacos! I love that they’re small enough that you can order different ones to try. Plus, you get to add all the salsas and guacamole that you want.
One day, when it’s safe to travel again, I would love to go back to San Diego and do another taco food tour, trying tacos from different taquerias all day long. Even better, when I finally travel to Mexico for the first time and try all the tacos there. I can’t wait!
For today though, I wanted to focus on these chipotle shrimp fajita tacos.
Warm small tortillas filled with smoky chipotle flavored shrimp and fajita spiced roasted vegetables. These tacos are so delicious and simple to make. And definitely packed full of flavor, which is how I like my tacos.
I also love to heat my tortillas over the open flame of a gas stove. When heated directly over the open flame, the tortillas are warmed and also slightly charred. Which is perfect for me.
I can’t wait for you to try these chipotle shrimp fajita tacos.
Preheat the oven to 400F. Lightly grease a baking sheet with olive oil. Set aside for now.
In a medium sized bowl, add sliced red bell pepper and green bell pepper, sliced onions, roughly torn mushrooms, chipotle chili pepper powder, paprika, dried oregano, garlic powder, pinch of salt and pepper, and olive oil. Toss until all the ingredients are well combined.
Place the fajita seasoned vegetables in a single layer on the baking sheet. Roast the veggies for about 10 minutes.
Remove the sheet pan from the oven and toss the shrimp in with the fajita vegetables until coated with the seasoning. Place the pan back in the oven and cook the shrimp for about 5-8 minutes until the shrimp turns from a gray color to a reddish orange color.
Once the fajita vegetables and shrimp are ready, warm the tortillas either on a skillet or over an open flame of a gas stove on low heat. Add fajita vegetables and chipotle shrimp into the tortilla.
Serve the chipotle shrimp fajita tacos warm with your favorite garnishes and sauces.
Enjoy!
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ large onion, sliced
- 2 cups sliced mushrooms
- 2 teaspoons chipotle pepper
- 2 teaspoons paprika
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- Salt and pepper
- 2 tablespoons olive oil
- 24 shrimp
- 8 taco sized corn or flour tortillas
- Fresh herbs
- Jalapeno
- Avocado
- Salsa
- Guacamole
- Shredded cheese
- Preheat the oven to 400F. Lightly grease a baking sheet with olive oil. Set aside for now.
- In a medium sized bowl, add sliced red bell pepper and green bell pepper, sliced onions, roughly torn mushrooms, chipotle chili pepper powder, paprika, dried oregano, garlic powder, pinch of salt and pepper, and olive oil. Toss until all the ingredients are well combined.
- Place the fajita seasoned vegetables in a single layer on the baking sheet. Roast the veggies for about 10 minutes.
- Remove the sheet pan from the oven and toss the shrimp in with the fajita vegetables until coated with the seasoning. Place the pan back in the oven and cook the shrimp for about 5-8 minutes until the shrimp turns from a gray color to a reddish orange color.
- Once the fajita vegetables and shrimp are ready, warm the tortillas either on a skillet or over an open flame of a gas stove on low heat. Add fajita vegetables and chipotle shrimp into the tortilla.
- Serve the chipotle shrimp fajita tacos warm with your favorite garnishes and sauces.
I want really try to cook that. It looks perfect and very very good 😋😋😋
I hope you’ll get the chance to try it!
Fajita’s are my go to dinner when I am tired. Definitely will make this.