Entree: Mexico – Fajitas de camarón a la parrilla con salsa fresca (Grilled shrimp fajitas with fresh salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 35 min

Ingredients

- 1 lb (454 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil, plus extra for grill
- 1 tsp (2.6 g) chile powder
- 1 tsp (2.1 g) ground cumin
- 1 tsp (6 g) kosher salt
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 medium (6 oz / 170 g) red bell pepper, quartered and seeded
- 1 medium (6 oz / 170 g) green bell pepper, quartered and seeded
- 1 medium (6 oz / 170 g) yellow onion, quartered
- 1 ripe avocado (about 6 oz / 170 g), sliced
- 1/2 cup (120 ml) salsa fresca or chunky salsa
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 small (6-inch) corn tortillas (about 8 oz / 225 g)

Instructions

1. Toss shrimp with 2 tbsp (30 ml) oil, chile powder, ground cumin, salt, garlic and lime juice; refrigerate 10–15 minutes.
2. Preheat grill or grill pan to high and oil grates. Thread shrimp onto skewers if desired and place peppers and onion directly on the grill.
3. Grill vegetables until charred and tender, about 8–10 minutes total, turning occasionally. Grill shrimp 1–2 minutes per side until just opaque.
4. Remove vegetables from grill and slice into strips. Combine with shrimp and toss with chopped cilantro and additional lime if desired.
5. Warm tortillas on the grill, fill with grilled shrimp and vegetables, top with avocado slices and a spoonful of salsa fresca, and serve.