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Mexican Shrimp Fajita Salad

Diet.Guru's picture
  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.
Set aside.
Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top.
Spoon warm shrimp mixture over lettuce.

Recipe Summary

Side Dish

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