3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 assorted bell peppers, seeded and thinly sliced
3/4 teaspoon fajita seasoning
Juice of 2 limes, plus wedges for serving
1 teaspoon agave nectar or honey
1/2 cup fresh cilantro, roughly chopped
Kosher salt and freshly ground pepper
1 1/4 pounds large shrimp, peeled and deveined
4 flour tortillas
1/2 head iceberg lettuce, shredded
1/2 cup pico de gallo
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
- Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
- Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
- Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.