Santa Fe Fajitas
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium, shelled and deveined |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | each |
green bell peppers
thinly sliced |
|
| 1 | each |
sweet red bell peppers
thinly sliced |
|
| 1 | each |
red onion
thinly sliced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 10 | each |
flour tortillas (8 inch)
warmed |
*
|
| 2 | tablespoons |
tomatillos
salsa, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium, shelled and deveined |
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
lime juice
|
|
| 15 | ml |
cilantro
chopped |
|
| 1 | each |
green bell peppers
thinly sliced |
|
| 1 | each |
sweet red bell peppers
thinly sliced |
|
| 1 | each |
red onion
thinly sliced |
|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | each |
flour tortillas (8 inch)
warmed |
*
|
| 3E+1 | ml |
tomatillos
salsa, optional |
*
|
Directions
Place prawns in large plastic bag with mixture of next 3 ingredients.
Press air out of bag; close top securely.
Refrigerate 30 minutes; turn bag over once.
Sauté vegetables in hot oil in large skillet over high heat 4 minutes; remove.
Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink.
Return vegetables to pan; heat through. To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa.
Makes 4 to 6 servings.
