Garden-fresh produce adds fresh flavor to these simple fajitas. You can top them any way you like, and with just 6 ingredients, they couldn’t be easier to put together! Slicing the vegetables is the most time-consuming part of this dish–and that can be done a day or two ahead.
Makes 8 fajitas (4 servings)
1 pound raw shrimp, peeled and deveined (I use the medium size: 51/60 per pound)
1 1/2 tsp. fajita seasoning
3 TBL olive oil
12 oz. bell peppers (any color), sliced
10 oz. onion, sliced
8 6-inch flour tortillas, warmed
Dry shrimp with paper towels, then place in bowl and toss with fajita seasoning. Set aside.
Heat olive oil in a heavy skillet over medium-high heat. Add onions and cook about 5 minutes, stirring once. Stir in peppers and cook 5 minutes more, stirring once. You want the vegetables to begin to caramelize but still remain crispy. When vegetables are just about done, move them to the sides of the pan and add shrimp. Cook and stir until shrimp are cooked through, about 3 minutes.
Serve on warmed tortillas and top with your choice of salsa, pico de gallo, guacamole, cheese or sour cream.
Try these fajitas with a side of Jersey Fresh Cool Corn Salad!
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.