Chili-Lime Shrimp Fajitas

Whisk olive oil 1/4 cup cilantro chili powder garlic lime juice and salt together in a bowl; add shrimp toss to coat and marinate in the refrigerator for 20 minutes.

Heat a large skillet over medium-high heat; spray with cooking spray. Add onion green bell pepper and serrano chile pepper; saute until tender 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.

Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through 2 to 3 minutes.

Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese lettuce sour cream tomatoes and remaining 1/4 cup cilantro.