75min 4 ppl
Shrimp Fajitas
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
400 kcalper person
Protein 30g
Carbs 44g
Fats 10g
About this dish
Prawns and peppers are seared until charred at the edges in a smoky spice blend, then rolled into warm flour tortillas for a sizzling pescatarian Tex-Mex favourite.
Allergy Info
Gluten, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Red Bell Pepperssliced1
- Green Bell Peppersliced1
- Onionsliced1
- Garlic clovesminced2
- Limescut into wedges1
- Fresh Corianderroughly chopped15 g
Fish & Seafood
- Raw King Prawnspeeled500 g
Dried Goods
- Flour tortillas8
Spices & Seasonings
- Chilli powder1.5 tsp
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Toss the prawns with the chilli powder, ground cumin, smoked paprika, garlic and a pinch of salt.
Approx. 6 minutes
2
Heat half the vegetable oil in a large frying pan over high heat and cook the prawns for 4 minutes, turning occasionally, until they turn pink and opaque throughout and a meat thermometer reads at least 63°C. Transfer to a plate.
Approx. 6 minutes
3
Add the remaining oil to the pan and cook the peppers and onion for 6 minutes over high heat until charred at the edges but still crisp.
Approx. 7 minutes
4
Return the prawns to the pan and toss together for 1 minute to combine.
Approx. 2 minutes
5
Warm the flour tortillas in a dry pan for 20 seconds on each side.
Approx. 4 minutes
6
Serve the prawn and pepper mixture with the warm tortillas, lime wedges and chopped coriander.
Approx. 5 minutes
