Skillet Shrimp Fajitas with Cilantro-Lime Cream Tarifi

Malzemeler

• 2 teaspoons chili powder1/2 teaspoon cayenne pepper2 teaspoons ground cumin3/4 teaspoon garlic powder1/2 teaspoon smoked paprika1/2 teaspoon Mexican oregano1/2 teaspoon salt, or to taste1/4 teaspoon pepper, or to taste2 pounds large shrimp, peeled and deveined1 medium onion, sliced thin1 green pepper, sliced vertically1 red pepper, sliced vertically1/4 cup olive or avocado oil, divided1 lime, juiced, divided10 flour tortillas, warmed1 avocado, peeled and sliced (optional)1 bunch fresh cilantro (optional)1 cup purchased or homemade pico de gallo (optional)

Hazırlanışı

1. For cilantro-lime cream, place sour cream in a small bowl with a lid. Add cilantro, zest and juice of 2 limes, garlic, and 1/2 teaspoon salt. Stir together well, cover, and refrigerate until ready to serve.
2. For fajita seasoning, combine chili powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a small bowl; set aside.
3. In a large bowl or resealable plastic bag, add 2 tablespoons oil, half of lime juice, and fajita seasoning. Stir together or squeeze the bag to combine. Add shrimp and mix well to coat shrimp; set aside.
4. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Stir onion and peppers into the hot oil, and cook, stirring frequently, until some color begins to develop on the vegetables, 3 to 5 minutes. Remove vegetables from the skillet and set aside.
5. Add shrimp to the same skillet and cook for 2 to 3 minutes. Return cooked vegetables to the skillet. Cook and stir until shrimp is opaque and pink, 2 to 3 minutes. Squeeze remaining lime juice over the skillet contents.
6. Fill warm tortillas with shrimp, peppers, and onions, and garnish with avocado slices, pico de gallo, and additional cilantro, if desired. Drizzle with cilantro-lime cream.

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