Ancho Lime Baked Shrimp

Heat the oven to 425°F. Lightly oil a 9-by-13-inch baking dish or shallow roasting pan.

In the baking dish, toss the zucchini, bell pepper, and corn with 1 1/2 tablespoons olive oil, 1 teaspoon ancho chile powder, the cumin, garlic powder, 1/2 teaspoon salt, and the black pepper. Spread into an even layer and roast for 10 minutes.

While the vegetables roast, pat the shrimp dry. In a bowl, stir together the lime zest, 1 tablespoon lime juice, orange juice, honey, grated garlic, remaining 1 1/2 tablespoons olive oil, remaining 1 teaspoon ancho chile powder, and remaining 1/2 teaspoon salt. Add the shrimp and toss to coat.

Remove the baking dish from the oven and stir the vegetables. Scatter the seasoned shrimp evenly over the top. Return to the oven and bake for 6 to 8 minutes, until the shrimp are pink, opaque, and curled and the vegetables are tender.

Wrap the tortillas in foil and place them in the oven during the last 5 minutes of baking to warm through.

In a small bowl, stir together the Greek yogurt, chopped cilantro, 1 tablespoon lime juice, and a pinch of salt. If the sauce is too thick, loosen it with 1 to 2 teaspoons water.

Serve the baked shrimp and vegetables with warm tortillas, shredded cabbage, cilantro-lime yogurt sauce, extra cilantro, and lime wedges.