Chipotle shrimp fajitas with charred peppers

• 680 g raw large shrimppeeled and deveined, tail-off
• 2 tbs chipotle peppers in adobo sauceminced peppers plus sauce from can
• 2 medium lime
• 3 tbs avocado oil
• 2 large red bell peppersliced into strips
• 1 large yellow bell peppersliced into strips
• 1 large yellow onionsliced into half-moons
• 3 garlic clovesminced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 15 g fresh cilantroroughly chopped
• 8 store-bought flour tortillasfajita-size, warmed

1. 1

   Pat the shrimp dry with paper towels and toss them in a large bowl with the minced chipotle peppers and adobo sauce, cumin, smoked paprika, kosher salt, the juice of 1 lime, and 1 tablespoon of avocado oil. Mix well and let sit while you prep the vegetables — even 5 minutes makes a difference.

   Tip: The adobo sauce does the heavy lifting here — it's smoky, spicy, and slightly sweet all at once.

2. 2

   Heat 1 tablespoon of avocado oil in a 30cm (12-inch) skillet over high heat until it just barely starts to smoke. Add the sliced bell peppers and onion in a single layer and cook without stirring for 2-3 minutes until you see deep char marks on the bottom and the edges start to blister. Toss once and cook another 1-2 minutes until tender-crisp and fragrant. Transfer the vegetables to a plate.

   Tip: Resist the urge to stir — the high heat and stillness are what give you those restaurant-style char marks.

3. 3

   Return the skillet to high heat and add the remaining 1 tablespoon of avocado oil. Once shimmering, add the marinated shrimp in a single layer and the minced garlic. Cook undisturbed for 90 seconds until the bottoms turn pink and develop a light crust, then flip and cook another 60-90 seconds until the shrimp are opaque throughout and slightly caramelized.

   Tip: Don't crowd the pan — if your skillet is smaller, cook the shrimp in two batches.

4. 4

   Return the charred peppers and onions to the skillet, squeeze the juice of the remaining lime over everything, and toss gently for 30 seconds until everything is combined and sizzling. Taste and adjust salt if needed. Kill the heat and scatter the chopped cilantro on top. Serve immediately with warmed tortillas.

   Tip: Keeps in the fridge for up to 2 days. Reheat in a hot skillet — avoid the microwave so the shrimp stay snappy, not rubbery.

• skillet (30cm (12-inch))
• cutting board
• mixing bowl (large)

Per serving

Nutritional values are estimates only.