Sheet Pan Shrimp Fajitas

Method

1. Preheat the oven to 450F and line a large rimmed sheet pan with foil.
2. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, and salt.
3. On the sheet pan, toss the sliced bell peppers and onion with 2 tablespoons olive oil and half the spice mix, then spread in a single layer.
4. Roast the vegetables alone for 8 minutes to give them a head start, since shrimp cook much faster.
5. Meanwhile, pat the shrimp dry and toss in a bowl with remaining 1 tablespoon olive oil, remaining spice mix, and lime juice.
6. Remove the pan from the oven and push the vegetables to the edges, then scatter the shrimp in the center in a single layer, not overlapping.
7. Return to the oven and roast for 6 to 8 minutes, until the shrimp are opaque and pink and just curled into a C shape; do not overcook or they turn rubbery.
8. Toss everything together on the pan and taste for salt.
9. Warm the tortillas in a dry skillet or wrapped in foil in the oven during the last few minutes of roasting.
10. Serve the shrimp and vegetables in warm tortillas topped with cilantro and a squeeze of fresh lime.