Sizzling fajitas are a fast, fresh, one-skillet dinner. Especially when the veggies come pre-sliced.
What You Get
Peeled, deveined shrimp (see note below)
Fajita vegetable mix
Avocado lime crema
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active time
25 minutes total time
In a bowl, toss the shrimp with 1 tablespoon of the fajita seasoning and ½ teaspoon salt.
In a frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the fajita vegetables and sauté until soft and starting to brown, about 7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the pan to the heat, and add another 1 tablespoon vegetable oil. Add the shrimp and sauté until the shrimp are bright pink and tightly furled, 2 to 3 minutes. Return the vegetables to the pan and toss to combine.
Meanwhile, cut the lime into wedges for squeezing. Roughly chop a handful of cilantro leaves.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, and fill with the shrimp and vegetables. Drizzle with the avocado lime crema and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: shellfish, wheat.