Shrimp and Veggie Fajitas

• 14 cup coconut oil
• 2 limes, juiced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder or 1 teaspoon Mrs. Dash seasoning mix
• 1 dash hot sauce
• 1 pinch salt
• 1 pinch fresh ground black pepper
• 1 medium onion, sliced to julienne
• 1 green bell pepper, sliced to julienne
• 1 red bell pepper, sliced to julienne
• 1 (8 ounce) package baby bella mushrooms, sliced
• 9 flour tortillas
• 8 ounces shrimp, peeled and deveined
• guacamole, for topping (optional)
• salsa, for topping (optional)

1. In a resealable plastic bag or container, combine the lime juice, minced garlic, cumin, garlic powder, onion powder or Mrs.
2. Dash, hot sauce, salt and pepper.
3. Toss half with onions to coat, and other half with shrimp to marinade in the fridge until ready to cook.
4. In a large skillet, heat up 2 tablespoons of coconut oil (per batch of veggies cooked) and saute each vegetable separately, until soft.
5. Wrap tortillas in foil and warm in the oven for 15 minutes, or wrap in paper towels and warm in the microwave for 10 seconds.
6. Cook shrimp in the skillet with the rest of the coconut oil, one minute on each side.

coconut oil, garlic, ground cumin, garlic, onion, hot sauce, salt, fresh ground black pepper, onion, green bell pepper, red bell pepper, baby bella mushrooms, flour tortillas, shrimp, guacamole, salsa

Taken from www.food.com/recipe/shrimp-and-veggie-fajitas-520330 (may not work)