Sheet Pan Shrimp Fajitas

Ingredients

1 1/4 pounds peeled and deveined raw large shrimp

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup sliced poblano chile

1 cup sliced red onion

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground coriander

3/4 cup reduced-fat sour cream

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño

1/4 teaspoon lime zest plus

1 Tbsp. fresh lime juice

1 small garlic clove, grated

8 (6-inch) flour tortillas

1/4 cup packed fresh cilantro leaves

2 limes, cut into wedges

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.