This easy dinner comes together in less time than it takes to wait for a table at your favorite Mexican restaurant. Mild poblano chiles and bell peppers get a nice char under the broiler and deliver more than double a day’s worth of immunity-boosting vitamin C.

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Credit: Caitlin Bensel

Recipe Summary

15 mins
20 mins
Serves 4 (serving size: 2 fajitas)


Ingredient Checklist


Instructions Checklist
  • Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.

  • Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

  • Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.

Nutrition Facts

446 calories; fat 20g; saturated fat 5g; protein 26g; carbohydrates 45g; fiber 7g; sugars 10g; sodium 676mg.