skillet shrimp fajitas with cilantro lime cream

Skillet Shrimp Fajitas with Cilantro-Lime Cream

Cuisine Recipes

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Shrimp, ringer peppers, onions, and flavors meet up in one skillet for delectable shrimp fajitas, sprinkled with cilantro-lime cream, and enclosed by warm tortillas. This cooks rapidly, so you'll need to have the shrimp cleaned and vegetables cut before you start. Top with avocado, pico de gallo, and cilantro, assuming that you wish.

Cooking Ingredients

    Cilantro-Lime Cream

    • 1 cup sour cream

    • 3 tablespoons chopped cilantro

    • 2 limes, zested and juiced

    • 1 clove garlic, minced

    • 1/2 teaspoon salt, or to taste

    Fajitas

    • 2 teaspoons chili powder

    • 1/2 teaspoon cayenne pepper

    • 2 teaspoons ground cumin

    • 3/4 teaspoon garlic powder

    • 1/2 teaspoon smoked paprika

    • 1/2 teaspoon Mexican oregano

    • 1/2 teaspoon salt, or to taste

    • 1/4 teaspoon freshly ground black pepper

    • 2 pounds large shrimp, peeled and deveined

    • 1 onion, thinly sliced

    • 1 green pepper, sliced vertically

    • 1 red pepper, sliced vertically

    • 1/4 cup olive oil or avocado oil, divided

    • 1 lime, juiced, divided

    • 10 flour tortillas, warmed

    • 1 avocado - peeled, pitted, and sliced (optional)

    • 1 cup purchased or homemade pico de gallo, (optional)

    • 1 bunch fresh cilantro, chopped (optional)

Cooking Direction

    For cilantro-lime cream, place harsh cream in a little bowl with a cover. Add cilantro, zing and juice of 2 limes, garlic, and 1/2 teaspoon salt. Mix together well, cover, and refrigerate until prepared to serve.

    For fajita preparing, join stew powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a little bowl; put away.

    In an enormous bowl or resealable plastic sack, add 2 tablespoons oil, a big part of lime juice, and fajita preparing. Mix together or crush the sack to consolidate. Add shrimp and blend well to cover shrimp; put away.

    Heat staying 2 tablespoons oil in a huge skillet over medium intensity. Mix onion and peppers into the hot oil, and cook, blending every now and again, until some variety starts to foster on the vegetables, 3 to 5 minutes. Eliminate vegetables from the skillet and put away.

    Add shrimp to similar skillet and cook for 2 to 3 minutes. Return cooked vegetables to the skillet. Cook and mix until shrimp is obscure and pink, 2 to 3 minutes. Press remaining lime juice over the skillet contents.

    Fill warm tortillas with shrimp, peppers, and onions, and trimming with avocado cuts, pico de gallo, and extra cilantro, whenever wanted. Sprinkle with cilantro-lime cream.