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 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, lime wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, salt, and black pepper. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add sliced bell peppers and onion, and sauté for 5-7 minutes until they start to soften.
3. Add minced garlic and sauté for an additional 30 seconds until fragrant.
4. Add shrimp to the skillet and sprinkle with the spice mixture. Cook for 3-4 minutes until shrimp are pink and cooked through.
5. Warm tortillas in the microwave or on a skillet.
6. Serve shrimp and vegetable mixture on warm tortillas with desired toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Bell peppers and onion can be substituted with other vegetables such as zucchini or mushrooms.
Variations:
- Add sliced jalapeños or hot sauce for a spicier version.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcrowd the skillet when cooking the shrimp to ensure they cook evenly.
- Serve with a side of rice and beans for a complete meal.
Storage instructions:
- Store leftover shrimp and vegetable mixture 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 fajitas on a large platter with tortillas on the side for guests to assemble their own.
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with a side of Mexican rice and black beans.
- Pair with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the shrimp are overcooked, they will become tough and rubbery.
- If the vegetables are undercooked, they will be crunchy and difficult to chew.
Food safety advice:
- Make sure to cook shrimp until they are pink and cooked through to avoid foodborne illness.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Spicy, smoky, and savory.
Serving suggestions:
- Serve with a side of tortilla chips and salsa for an appetizer.
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Region: Mexican