- Preheat oven to 425℉.
- On a large sheet pan toss together shrimp, bell pepper,
onion, oil, chili powder, cumin, oregano, and salt. Roast until
the shrimp are opaque and vegetables are just tender, about 10 minutes.
- Serve vegetables and shrimp with tortillas. If desired, top
with sour cream, cilantro, and/or green onion.
Makes 4 servings
Prep time: 10 minutes