For the fajita filling:
1 1/2 pounds shrimp, peeled and deveined (and thawed if frozen)
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons chopped fresh cilantro
Tortillas, lime wedges, sour cream, guacamole and cilantro lime sour cream, for serving
For the cilantro lime sour cream:
1 cup sour cream
1/3 cup green salsa
1/3 cup cilantro
1-2 tablespoons lime juice
1 clove garlic
Sprinkle the shrimp with chili powder, cumin, garlic powder, cayenne, salt and pepper. Toss to coat the shrimp evenly with seasoning.
Heat olive oil in a skillet. Add peppers and onions, cook 3 minutes. Add shrimp and cook until opaque, about 2 minutes per side. Sprinkle with cilantro and drizzle with lime.
Make the cilantro lime sour cream by combining all of the ingredients in a food processor or blender and mixing well.
Serve shrimp filling in warm tortillas or lettuce cups and serve with the cilantro lime sour cream, sour cream, guacamole, or your favorite fajita toppings.
