RECIPE: Shrimp Fajitas

Shrimp Fajitas

  • 1 pound uncooked medium shrimp, peeled and deveined
  • 4 tablespoons minced fresh cilantro, divided
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1 cup (8 ounces) fat-free sour cream
  • 1 large onion, halved and thinly sliced
  • 1 medium sweet red pepper, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup salsa

 

 

Directions

  1. In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro.
  2. In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan.
  3. In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.

Recipe Source: Taste of Home

Shrimp Fajitas

Personal Review: I love just about anything Mexican. Fajitas are one of my absolute favorites, though. I’m always on the look-out for new recipes and this one caught my eye in my Sept/Oct 2013 issue of Taste of Home. I tore it out and decided that I would make it this week.

I tell you what really caught my eye with this recipe … the cilantro. Hubby is a huge fan of cilantro (me, not so much, but I don’t hate it). So I knew for sure that he would like this recipe.

I was right. It’s a quick and easy meal to get prepped and cooked. It’s a good taste too. It’s supposed to be a little bit healthier for you. You might notice in my picture there’s no sour cream … that’s because I do not like sour cream all that much and left it off of my serving (I used a bit of salsa instead). But hubby used the sour cream and thought that the cilantro added to it really added a good taste.

Definitely a recipe that will go in my keeper binder!

I served it with a big plate of cheesy nachos (totally ruining any chance of being healthy!) and chips and salsa.

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