Entree: Mexico – Fajitas de camarón al cilantro y limón con aguacate (Shrimp fajitas with cilantro, lime and avocado)

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 10 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 1 tsp (2.1 g) ground cumin
- 1 tsp (2.6 g) chile powder
- 1 tsp (6 g) kosher salt
- 3 cloves (9 g) garlic, minced
- 1/3 cup (20 g) fresh cilantro, finely chopped, plus extra for garnish
- 1 medium (6 oz / 170 g) onion, thinly sliced
- 1 medium (6 oz / 170 g) green bell pepper, thinly sliced
- 1 ripe avocado (about 6 oz / 170 g), diced
- 1/2 cup (120 ml) salsa
- 8 small (6-inch) corn tortillas (about 8 oz / 225 g)

Instructions

1. Whisk 2 tbsp (30 ml) oil with lime juice, ground cumin, chile powder, salt, garlic and chopped cilantro; add shrimp and marinate 10–20 minutes in the refrigerator.
2. Heat remaining 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Sear onion and bell pepper until softened and edges char, 6–8 minutes; transfer to a bowl.
3. Add shrimp to the hot pan in a single layer and cook quickly 1–2 minutes per side until opaque.
4. Return vegetables to the pan with shrimp, toss to coat with any remaining marinade and heat through for 1 minute.
5. Warm tortillas, assemble shrimp and vegetables, top with diced avocado, a spoonful of salsa and extra cilantro. Serve with lime wedges.