Monday, July 11, 2011

Shrimp Fajitas

Shrimp Fajitas adapted from

1 pound medium shrimp - peeled and deveined
the juice of 2 limes
1/4 cup of cilantro, minced
1/4 tsp of cumin
1/2 tablespoons vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed


1. Marinate Shrimp in lime juice, cumin and cilantro and refrigerate for 2 hours

2.Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.

3.Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

Cilantro Lime Sauce (adapted from Indigo's Sugar Spectrum)
2 cups sour cream
3 drops Tobasco sauce
juice of 1 lime
3 cloves minced garlic
1 1/2 Tbsp dried cilantro
Whirl all of the ingredients in a blender until smooth.

Review: WOW talk about a flavor explosion! yum! I served it with fresh avacado slices, cheese, salsa and sour cream!

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