Entree: Mexico – Norte de México – Fajitas de camarón (Shrimp fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 11 min

Additional 12 min

Total 27 min

Ingredients

- 1 lb (454 g) shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1 tsp (2.7 g) chile powder
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 large onion, thinly sliced, approx. 10 oz (280 g)
- 2 bell peppers (1 red, 1 green), sliced, total approx. 12 oz (340 g)
- 3 cloves (9 g) garlic, minced
- 12 small (6-inch) corn tortillas
- 1/4 cup (15 g) chopped cilantro
- 1 avocado, sliced, approx. 8 oz (225 g)
- 1/2 cup (120 ml) salsa

Instructions

1. Marinate the shrimp by tossing with 1 tbsp (15 ml) vegetable oil, lime juice, chile powder, ground cumin, 1/2 tsp (3 g) salt and black pepper; let rest 10–15 minutes.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over high heat until shimmering. Add sliced onion and bell peppers with a pinch of salt; cook, stirring, until charred at the edges and softened, about 6–8 minutes. Push vegetables to the side.
3. Add minced garlic to the skillet and cook 30 seconds, then add the marinated shrimp in a single layer; cook 2–3 minutes per side until opaque and just cooked through.
4. Combine shrimp and vegetables in the skillet, adjust seasoning with remaining salt, and remove from heat.
5. Warm tortillas on a dry skillet or directly over a gas flame until pliable. Fill tortillas with shrimp and peppers, top with sliced avocado, chopped cilantro, and salsa. Serve with lime wedges.