1 lb peeled shrimps, then chopped into halves or thirds.
1 large tomato, finely chopped
½ teaspoon ground cumin
½ teaspoon mild paprika
½ teaspoon ground coriander
Salt
Pepper
1 large avocado, chopped
1/3 cup cilantro, chopped
Lime wedges
Instructions
Preheat the oven to 350 degrees F. Wrap the
tortillas in foil and bake for 10 minutes or
until hot through. Turn off heat and leave in
oven until ready to use.
Mix the sour cream and lime juice together in a
small bowl.
Heat half the oil in a large nonstick pan over a
medium high heat. Add the onion and bell pepper
and until the onion is soft. Stir continuously.
Transfer to a bowl.
Heat the rest of the oil over a high heat. Add
the shrimp and cook until the shrimp start to
curl and change color. Do not over stir so they
caramelize and color.
Add the onion mixture, tomato, cumin, paprika,
and coriander to the shrimp and cook for a
couple of minutes, stirring, until aromatic.
Add salt and pepper to taste. Remove
immediately from the heat.
Divide the shrimp mixture between the tortillas
and top with avocado, sour cream mixture and
cilantro. Serve with lime wedges.
Originally Submitted
5/6/2016
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