Delicious shrimp fajitas are made by combining shrimp, bell peppers, onions, and spices in a pan, then drizzling it with cilantro-lime cream and wrapping it in warm tortillas. This cooks rapidly, so before you start, make sure the veggies are chopped and the shrimp are cleansed. If desired, garnish with avocado, pico de gallo, and cilantro.
Ingredients
Cilantro-Lime Cream
- One cup of sour cream
- Teaspoons of finely chopped cilantro
- Juiced and zest two limes
- One clove of minced garlic
- To taste, add half a teaspoon of salt.
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Fajitas
- 2 teaspoons of chili powder
- Add 1/2 teaspoon cayenne pepper.
- Add 2 tablespoons ground cumin.
- 3/4 teaspoon garlic powder
- Add 1/2 teaspoon smoked paprika.
- Add 1/2 teaspoon Mexican oregano.
- 1/2 teaspoon salt (or to taste).
- 1/4 teaspoon freshly ground black pepper.
- Peel and devein 2 pounds of big shrimp.
- One finely sliced onion
- Slicing one green pepper vertically.
- 1 red pepper, cut vertically
- 1/4 cup olive or avocado oil, split
- One lime, juiced and split
- Warmed 10 flour tortillas.
- Optional: 1 avocado, peeled, pitted, and sliced
- 1 cup commercial or homemade pico de gallo (optional).
- Chop 1 bunch of fresh cilantro (optional)
Directions
Step 1
To make cilantro-lime cream, add sour cream in a small, lidded basin. Combine cilantro, the zest and juice of two limes, garlic, and 1/2 teaspoon salt. Stir together thoroughly, cover, and chill until ready to serve.
Step 2
Combine chili powder, cayenne pepper, cumin, paprika, oregano, salt, and pepper in a small bowl; leave away.
Step 3
In a large bowl or resealable plastic bag, combine 2 tablespoons oil, half of the lime juice, and fajita spice. Stir or compress the bag to mix. Add the shrimp and stir thoroughly to coat them; leave aside.
Step 4
Heat the remaining 2 tablespoons of oil in a large pan over medium heat. Cook the onion and peppers in the heated oil, turning regularly, for 3 to 5 minutes, or until they start to turn color. Remove the veggies from the skillet and put aside.
Step 5
Cook shrimp in the same skillet for 2 to 3 minutes. Return the cooked veggies to the skillet. Cook and stir until the shrimp is opaque and pink, 2 to 3 minutes. Squeeze the remaining lime juice over the skillet contents.
Step 6
Fill warm tortillas with shrimp, peppers, and onions, then serve with avocado slices, pico de gallo, and more cilantro as desired. Drizzle with cilantro and lime cream.
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