It’s no secret that I am a seafood lover, but did you know that I also love fajitas? In fact, I love fajitas so much that whenever I order nachos, I get fajitas nachos. Yep. It’s that serious. So when National Taco Day rolled around and I started thinking about what kind of taco recipe I should create to celebrate, it dawned on me that I had never had a fajita taco. So here we are, my foodie friends. I am sharing my love of all things fajitas with you wrapped into a scrumptious taco. Y’all ready for this deliciousness? Let’s get cooking.
Shrimp Fajita Tacos
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- Yield
- 5
- Difficulty Level Novice
Ingredients
- 12oz of shrimp, peeled and deveined
- 1 lime
- 1 Tablespoon Goya All-Purpose Adobo Seasoning
- 2 teaspoons of ground black pepper
- 1/2 teaspoon of Kosher salt
- 1 green bell pepper
- 1 small white onion
- 1 taplespoon of vegetable oil
- Cooking spray
- 5 flour tortillas
- 1/2 cup of queso blanco
Instructions
- Place the shrimp in a large bowl and season with the juice of lime, the Adobo, 1 teaspoon of black pepper, and the salt. Mix together until the shrimp are fully coated in the lime and seasoning mixture and set aside.
- Peel and slice the onion into medium-sized vertical strips. Then, remove the core of the bell pepper and slice it into thing, long, vertical strips as well.
- Bring the oil to a medium heat in a cast iron skillet or cast iron grilling skillet. Add in the onion and pepper and toss, using a pair of tongs, until the onions are translucent and the peppers are slightly browned. Use the tongs to remove the onion and peppers from the skillet, place them into a bowl, and set them aside.
- Spray the skillet with cooking spray and add in the shrimp. Grill for about 2-3 minutes per side or until flesh is pink.
- Heat the flour tortillas in a skillet or grilling pan for 30 seconds to 1 minute per side. Then, top each tortilla with shrimp and onions and peppers as desired. Finally, drizzle with queso blanco and enjoy.
- Course : Dinner
- Recipe Type : 30-Minute Meals
- Ingredient : Fish
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