Shrimp Fajitas With Peppers and Zucchini Recipe

Ingredients

• Zest of 1 lime (2 teaspoons)
• 1/4 cup fresh lime juice
• Salt and pepper
• 2 teaspoons cumin seeds, lightly toasted and ground
• 1 tablespoon adobo sauce from canned chipotles in adobo
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 4 large garlic cloves, minced
• 1 1/2 pounds medium or large shrimp, shelled and deveined
• 1 large red or yellow onion, halved and sliced
• 1 red bell pepper, seeded and sliced 1/4-inch thick
• 1 jalapeño or 2 serrano chiles, minced
• 1 large zucchini, halved lengthwise and sliced
• 1 cup fresh or frozen corn kernels (from 1 large ear of corn)
• 1/4 cup chopped cilantro
• 1 romaine heart, sliced crosswise
• 4 large flour or 8 corn tortillas
• Quick green salsa, for serving (see recipe)
• Queso fresco, for sprinkling