Sheet Pan Fajitas - Chicken or Shrimp

Fajitas are another version of Taco Tuesday in my house too.

Last night I did Shrimp Fajitas and last week I did Chicken.

They were both very good but you will need to adjust the heat accordingly because they were pretty spicy - which of course I love!

Preheat the oven to 425.

You can use 1 1/2 pounds of chicken breast, cut in to strips or 2 pounds of cleaned shrimp.  Put the chicken/shrimp in a big bowl and add 3 sliced red, yellow or orange peppers, 2 small red onions sliced in 1/4 inch slices.  Add 1 tablespoon of olive oil, 1 teaspoon of kosher salt, a few hits of fresh ground pepper, 2 teaspoons of chili powder (I used chipotle chili powder - which gave a great smokey taste), 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika (I assume regular paprika is fine too) and the juice of one fresh squeezed lime.  Toss this all together until everything is coated well. 

Spray a sheet pan with olive oil cooking spray and spread everything out so it's all one layer. Bake for 20 minutes.

You can garnish with cilantro and serve with reduced fat sour cream, sliced avocado and the wrap of your choice.  I use Tumaro's Low in Carb Wraps which I found at the deli counter.