Shrimp Fajitas with Avocado Salsa

Name: Shrimp Fajitas with Avocado Salsa
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 each ripe avocado diced; 15 g fresh cilantro chopped; 30 g red onion finely chopped; 1 each jalapeño seeded and minced; 1 each lime 1 for juice in the shrimp, 1 for juice in the salsa, 1 cut into wedges for serving; 1 g fine salt divided; 0.5 g black pepper divided; 680 g raw shrimp, peeled and deveined pat dry; 6 g chili powder; 3 g ground cumin; 2 g smoked paprika; 12 g garlic minced; 1 each lime 1 for juice in the shrimp, 1 for juice in the salsa, 1 cut into wedges for serving; 4 g fine salt divided; 1 g black pepper divided; 10 ml neutral oil divided; 20 ml neutral oil divided; 3 each bell peppers thinly sliced; 1 each yellow onion thinly sliced; 4 g fine salt divided; 0.5 g black pepper divided; 15 ml water for loosening the skillet if needed; 8 each flour tortillas warmed; 1 each lime 1 for juice in the shrimp, 1 for juice in the salsa, 1 cut into wedges for serving

Shrimp are tossed with chili powder, cumin, garlic, and lime, then seared with sliced bell peppers and onions. A simple avocado salsa brings freshness and creaminess, and warm tortillas turn the skillet filling into a fast, complete dinner.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

2 each ripe avocado diced
15 g fresh cilantro chopped
30 g red onion finely chopped
1 each jalapeño seeded and minced
1 each lime 1 for juice in the shrimp, 1 for juice in the salsa, 1 cut into wedges for serving
1 g fine salt divided
0.5 g black pepper divided
680 g raw shrimp, peeled and deveined pat dry
6 g chili powder
3 g ground cumin
2 g smoked paprika
12 g garlic minced
1 each lime 1 for juice in the shrimp, 1 for juice in the salsa, 1 cut into wedges for serving
4 g fine salt divided
1 g black pepper divided
10 ml neutral oil divided
20 ml neutral oil divided
3 each bell peppers thinly sliced
1 each yellow onion thinly sliced
4 g fine salt divided
0.5 g black pepper divided
15 ml water for loosening the skillet if needed
8 each flour tortillas warmed
1 each lime 1 for juice in the shrimp, 1 for juice in the salsa, 1 cut into wedges for serving

Instructions

Make the avocado salsa: combine the diced avocado, chopped cilantro, chopped red onion, minced jalapeño if using, juice from 1 lime, 1 g salt, and 0.5 g black pepper in a small bowl. Gently fold once or twice so the avocado stays chunky. The salsa looks coated and cohesive but still chunky, with no avocado mashed smooth.
In a medium bowl, toss the shrimp with chili powder, cumin, smoked paprika, garlic, juice from 1 lime, 4 g salt, 1 g black pepper, and 10 ml oil until evenly coated. The shrimp are glossy and evenly seasoned.
Heat a large skillet over medium-high heat. Add 20 ml oil, then the sliced onion and bell peppers with the remaining 4 g salt and the remaining 0.5 g black pepper. Cook, stirring occasionally, until the vegetables are softened at the edges and lightly browned in spots, 5 to 6 minutes. The peppers are crisp-tender and the onions are translucent with some browning.
Push the vegetables to the sides of the skillet and add the shrimp in a single layer. Cook until just opaque and curled, 2 to 3 minutes per side. If the pan seems dry before the shrimp finish, add 15 ml water to loosen the browned bits. The shrimp are pink, opaque, and just firm; avoid cooking past this point.
Warm the tortillas in a dry skillet or microwave, then spoon the shrimp and vegetables into them. Top with the avocado salsa and serve with lime wedges from the remaining lime. The tortillas are pliable and the fajitas are ready to serve hot.