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Listed in: Tacos
11/2 pounds (680 g) large shrimp, peeled and deveined
1 yellow bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small red onion, thinly sliced
11/2 tablespoons (25 ml) extra virgin olive oil
11/2 tablespoons (12 g) Arriba! Seasoning
1/2 teaspoon kosher salt
1 lime, cut into wedges
1/4 cup (4 g) chopped fresh cilantro
8 to 12 corn tortillas
1 avocado, pitted, peeled, and sliced
Preheat the oven to 450°F (230°C) and position an oven rack in the middle of the oven. Generously coat a rimmed baking sheet with cooking spray.
In a large bowl, toss the shrimp, bell peppers, and onion with the olive oil, seasoning, and salt until well coated.
Spread out the shrimp and veggies on the prepared baking sheet and bake for 8 to 10 minutes, until the shrimp are no longer pink.
Squeeze the lime wedges over the shrimp and veggies and sprinkle with the fresh cilantro.
Assemble the tacos by placing a generous amount of the shrimp and veggies on each tortilla and topping with avocado slices.
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