Shrimp Fajitas

Here’s the main dish from my Mexican fiesta dinner! 

Fajitas are great because you can make them however you want! They are perfect for a crowd so that people can pick and choose their toppings and how much they feel like eating. If you don’t like anything, just leave it off! Don’t feel like using a tortilla? Put the toppings over some lettuce for a taco salad or make it into a rice bowl. I like this recipe because it’s light and it uses shrimp, which is a little more interesting than the typical steak or chicken.

Personally, I load mine up with a ton of everything… especially the optional condiments. Salsa, guac, sour cream (I’ve actually made the switch over to Greek yogurt and am LOVING it), cheese, jalapenos, and hot sauce… of course. I can’t get enough! It usually ends up being a total embarrassing mess because I try to pick it up and eat it and everything goes spilling out the back and the juices are running down my arms.  Attractive, right? Note to self: Do not order fajitas until after at least 5 dates. After that, I figure the guy has probably already realized that he’s not exactly getting a prim and proper lady so I might as well enjoy my grub.

Grab some tortillas, pull out all the Mexican condiments in your fridge, and build yourself a delicious fajita!

Shrimp Fajitas (2 servings – 330 cals) from Skinnytaste

• 1 medium onion
• 1 red bell pepper
• 2 tsp olive oil
• salt + fresh pepper

 For the Shrimp

• 3/4 lb shrimp, cleaned and deveined (weigh them after you peel them)
• 1 tsp olive oil
• 1 Tbsp garlic powder
• salt + fresh pepper
• pinch of chipotle chile powder
• 1/2 lime
• 1/4 cup cilantro

• 4 tortillas

1.       In frying pan combine onions, peppers, 2 teaspoons oil, salt and pepper. Toss well to coat. Cook on the stovetop tossing occasionally until onions are caramelized, about 20 minutes.

2.       Season shrimp with chipotle chile powder, salt and pepper. While the onions are cooking, heat a large frying pan on high heat. Add oil. When the oil is hot add the shrimp and cook for about 2-3 minutes on each side until cooked through. Remove from heat. Add juice from the lime and cilantro. Toss well. Combine with the cooked onions and peppers and serve with tortillas.

the veggies

ready to be stuffed in a tortilla and smothered with condiments :)