Chipotle shrimp or portobello fajitas

Here's a dish we've been digging this week. This is a super flexible recipe, essentially a Mexican-themed stir fry. I marinate either shrimp or meaty sliced portobello mushrooms in chipotle seasoning. As you might have noticed, I use chipotle a lot, especially now that we aren't eating meat. It packs a lot of flavor into a single ingredient, adding smokiness, richness, and heat. 

Chipotle fajitas

Shrimp or mushrooms and marinade:
1 lb shrimp or sliced portobello mushrooms
1/2 t adobo seasoning or salt
1/2 t ground chipotle (or for a mild version, smoked paprika)
1/2 t oregano (Mexican if possible)
black pepper to taste

Sautéed veggies:
1 T olive oil
1 bell pepper, any color, sliced
1 red onion, sliced
1 pint cherry tomatoes (optional)
1/4 t ground chipotle (or for a mild version, smoked paprika)
1/2 t oregano (Mexican if possible)
1/2 t cumin
adobo seasoning or salt to taste
black pepper to taste

Serve with:
lime
refried beans
cheese
sour cream
salsa
corn tortillas

Sprinkle shrimp or mushrooms with marinade ingredients and let sit for about 30 minutes, if possible. In a large skillet (I like to use my cast iron), sear the shrimp or mushrooms in oil on high for about 3 minutes per side, until cooked through. Remove, set aside, and add remaining veggies and seasonings. Cook for about 5-7 minutes, until a bit caramelized. If using cherry tomatoes, add them after veggies have started to soften. Combine all ingredients again in skillet and serve.