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Grilled Shrimp Fajitas

Fajitas were developed on south Texas ranches as the cheapest means of feeding Mexican vaqueros. The original skirt steak is now often replaced by other meat cuts, poultry, or seafood. The original fajita would also have used corn tortillas. This recipe is very mild to accentuate the flavor of the shrimp, but I suggest spicing it up a bit by dressing the filling with a little chipotle hot sauce.

1 large green bell pepper

3/4 large yellow onion

2 tablespoons olive oil

1 package flour tortillas

1 1/2 pounds of 15 to 20 count peeled and deveined shrimp

Olive oil for brushing

Salt, black pepper, chili powder, and cumin to taste

Prepare the Avocado Spread (recipe follows). Remove the seeds and veins from the pepper and thinly slice. Peel and thinly slice the onion. Combine the onion, pepper, and oil in a medium skillet and sauté over medium heat until tender (approximately 15 to 20 minutes). Hold the mixture warm.

Skewer the shrimp, brush with oil and season. Prepare the grill for hot direct cooking. Grill the shrimp directly over the fire, lid closed, for 3 minutes per side.

Place a tortilla on a plate and spread with the Avocado Sauce. Place a line of the pepper onion mix down the center top with shrimp. Large shrimp were used because they are easier to peel, devein, skewer, and cook; however, they are easier to handle in a fajita if sliced into smaller pieces. Wrap the fajita and serve.

Avocado Spread

1 avocado

1/2 cup sour cream

2 tablespoons cilantro

1 tablespoon lime juice

1 teaspoon lime zest

1/4 teaspoon salt

Combine all ingredients in a food processor and blend until smooth. Refrigerate for at least 1 hour to allow the flavors to blend.


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