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.