- 1/2 cup olive oil
- 1/2 cup chopped fresh cilantro, divided
- 3 tablespoons chili powder
- 4 large cloves garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 pound frozen shrimp - thawed, peeled, deveined, and cleaned
- cooking spray
- 1 onion, sliced into rings and rings separated
- 1 large green bell pepper, sliced into strips
- 1 serrano chile pepper, sliced, or more to taste
- 4 (8 inch) flour tortillas
- 1 cup shredded Cheddar cheese, or to taste
- 1/2 cup shredded lettuce, or to taste
- 1/4 cup sour cream, or to taste
- 1/4 cup chopped tomatoes, or to taste
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
05/09/2018
recipepes.com
Chili-Lime Shrimp Fajitas, recipe
PT15M
PT1H
5
455 calories
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