Mexican Shrimp Fajita Salad
|Vegetable oil||2 Tablespoon, divided|
|Lemon juice||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Medium shrimp/Scallops / any firm-textured fish, cut into chunks||1 1⁄2 Pound, shelled and deveined|
|Onion||1 Large, halved lengthwise and thinly sliced|
|Red bell pepper||1 Large, stemmed, cored and thinly sliced|
|Flour tortillas||6 , warmed|
|Prepared salsa||6 Tablespoon (Plus Additional For Serving)|
|Prepared salsa||1 Tablespoon (Additional Required For Serving)|
|Finely shredded iceberg lettuce||4 1⁄2 Cup (72 tbs) (1 Medium Head)|
Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in medium bowl.
Stir in shrimp and marinate 20 minutes, stirring fish occasionally.
Heat remaining oil in large skillet over medium-high heat.
Saute onion and red pepper until tender but not brown, about 5 minutes.
Add shrimp with marinade and continue to cook until shrimp turns pink and is opaque when cut, about 4 minutes.
Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top.
Spoon warm shrimp mixture over lettuce.