Shrimp Fajitas with Roasted Broccoli

For Fajitas:

Fresh:

1-pound large shrimp, peeled and deveined 

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 red onion, sliced

1 jalapeno or serrano pepper, diced

Juice from 1 lime

8 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

1 avocado, sliced (for topping)

3 tablespoons fresh cilantro, chopped (for topping)

Salsa (for topping)

Greek yogurt (for topping)

‍Staple:

2 tablespoons avocado oil

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon oregano

2 teaspoons smoked paprika

1/2 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

Pinch of cayenne pepper

For Broccoli:

Fresh:

1 large head of broccoli, cut into pieces

‍Staple:

1 tablespoon avocado oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

‍_{Wild-caught organic seafood and organic non-gmo veggies are linked where available}