Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp. olive oil
- 2 tbsp. Tascalate paste
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 8 flour tortillas
- Lime wedges, for serving
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the Tascalate paste, smoked paprika, garlic powder, salt, and pepper.
2. Heat the olive oil in a large skillet or griddle over medium-high heat.
3. Add the sliced bell peppers and onion to the skillet and cook until they start to soften, about 5 minutes.
4. Add the shrimp to the skillet and sprinkle the Tascalate spice mixture over everything. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
5. Warm the flour tortillas in the microwave or on a separate griddle.
6. Serve the shrimp and vegetables on the warm tortillas with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 11g
Carbohydrates: 45g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Tascalate paste can be substituted with chipotle paste or adobo sauce.
- Flour tortillas can be substituted with corn tortillas or lettuce wraps for a low-carb option.
Variations:
- Add sliced jalapenos for extra heat.
- Use chicken or steak instead of shrimp.
- Add sliced mushrooms to the vegetable mixture.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcook the shrimp or they will become tough and rubbery.
- Serve with your favorite toppings such as sour cream, guacamole, or salsa.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on a skillet until heated through.
Presentation ideas:
Serve on a large platter with the warm tortillas on the side and the lime wedges arranged around the edges.
Garnishes:
Fresh cilantro, diced tomatoes, sliced avocado
Pairings:
Mexican rice, black beans, corn on the cob
Suggested side dishes:
Mexican street corn salad, grilled zucchini, roasted sweet potatoes
Troubleshooting advice:
- If the shrimp are sticking to the skillet, add a little more oil.
- If the vegetables are not cooking evenly, stir them occasionally to ensure even cooking.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly after handling raw shrimp.
Food history:
Tascalate is a traditional Mexican drink made with toasted corn, cocoa, cinnamon, and achiote. This recipe takes inspiration from the flavors of Tascalate to create a spicy and flavorful fajita dish.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve with a cold beer or a margarita for a refreshing drink to balance out the heat of the dish.
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Region: Mexican