Sheet Pan Shrimp Fajitas

PREHEAT oven to 425°F. Place the Reynolds Kitchens^® Unbleached Parchment Paper on a large baking tray.

COMBINE coriander, cumin, oregano, garlic powder, paprika, salt and pepper in a small bowl. Set aside.

COMBINE bell peppers, onion, and 2 tablespoons olive oil in a large bowl. Add half of the seasoning blend, mix well, and spread in a single layer on prepared pan. BAKE 10-15 minutes, until softened.

MEANWHILE, using the same bowl, combine shrimp, 1 tablespoon olive oil and remaining seasoning. Mix well. Remove pepper mixture from oven. Carefully toss and shift to one end of the pan and add seasoned shrimp in a single layer on empty side of pan. BAKE 6 to 8 minutes more until shrimp are pink and fully cooked. Sprinkle with chopped cilantro.

COMBINE sour cream, garlic and lime juice in a small bowl and season with salt and pepper.

SERVE fajita vegetables and shrimp in warmed flour tortillas and drizzle with lime crema.