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Fresh shrimp and vegetable tacos in soft flour tortillas with avocado slices and cilantro.

Shrimp Fajitas

Christie Matherne Profile PictureChristie Matherne
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 505 kcal

Ingredients
  

  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 tablespoon lime juice plus more for squeezing over the veggies and shrimp
  • 1 tablespoon fajita seasoning
  • ½ teaspoon salt
  • 2 bell peppers any color, sliced
  • ½ medium onion sliced
  • 1 pound large shrimp peeled and deveined
  • ¼ cup fresh cilantro chopped
  • 8 small flour tortillas
  • 1 avocado sliced, for serving
  • 1 lime cut into wedges for serving

Instructions
 

  • In a small bowl, whisk together olive oil, minced garlic, lime juice, fajita seasoning, and salt to create the marinade.
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  • Place the sliced bell peppers and onion in a bowl. Pour half of the marinade over them and toss to coat evenly.
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  • In a separate bowl, combine the shrimp with the remaining marinade and gently stir to coat.
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  • Heat a large skillet over medium heat and add the shrimp. Cook for 1-2 minutes per side or until shrimp are pink and cooked through. Remove shrimp from skillet and set aside.
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  • In the same skillet, cook the vegetables for about 10 minutes over medium heat, stirring occasionally, until they are soft and slightly charred.
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  • Return the shrimp to the skillet with the vegetables. Add chopped cilantro and squeeze additional lime juice over the top. Toss everything to combine.
  • Warm the flour tortillas on both sides in a dry skillet. Serve the shrimp and vegetable mixture with the tortillas, sliced avocado, and lime wedges.
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Nutrition

Calories: 505kcalCarbohydrates: 45gProtein: 23gFat: 27gSaturated Fat: 5gSodium: 1383mgFiber: 9g
Keyword shrimp, shrimp fajitas
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