Healthy Grilled Shrimp Fajitas in Foil

Ingredients:

• 2 large sweet peppers, cut into 1cm strips.
• 1 large onion, cut into 1cm strips.
• 1 bunch green onions, cut crosswise into 4 pieces
• 2 tbsp. l. olive oil
• 0.5 tsp chipotle chili powder
• 0.5 tsp ground cumin
• 0.6 kg large shrimp, peeled, deveined and tailed
• 2 limes, cut in half
• 12 wheat tortillas, 15cm in diameter.
• 0.5 cups coriander leaves on thin stems
• Salsa and sliced ​​avocado for serving (optional)
• Special equipment: heavy duty foil 45cm wide.

Preparation:

1. Preheat grill to medium-high heat.
   
   In a large bowl, combine bell pepper, onion, green onion, olive oil, chipotle chili powder, cumin, and 1/4 teaspoon salt.
2. Tear off two 45 x 45 cm pieces of foil. Spread the vegetable mixture on one piece of foil, leaving a few centimeters from the edge. Arrange the shrimp in a single layer on top of the vegetables. Drizzle with lime juice. Top with another piece of foil, lining up the edges. Fold the edges over and press firmly to seal the bag.
3. Tear off two 45 x 45 cm pieces of foil. Arrange the tortillas on one sheet, overlapping them slightly. Top with another sheet, lining up the edges. Fold the edges over and press firmly to seal another bag.
4. Place the shrimp package on the grill, close the lid, and cook for 12 minutes (do not turn the package). It should puff up and look like a pillow. Using tongs, transfer the package from the grill to a baking sheet. Set aside and let rest while you reheat the tortillas. Place the tortilla package on the grill and cook for 2 minutes on each side.
5. Carefully open the shrimp package (hot steam will escape). The shrimp should be pink and cooked through, and the onions and peppers should be soft. Sprinkle the shrimp with cilantro. Serve with warm tortillas, adding salsa and avocado if desired.