Shrimp, bell pepper & avocado fajitas
1 item(s), grated zest
Fresh lime juice
2 clove(s), large, minced
Hot pepper sauce
1½ pound(s), medium size, peeled and deveined
1 large, thinly sliced
Orange bell pepper
1 large, or red variety, thinly sliced
Chipotle chili powder
Fat free flour tortilla(s)
1 large, diced
California (Hass) avocado
½ small, pitted, peeled, and cubed
¼ cup(s), chopped fresh
1 item(s), cut into wedges
- In a large zip-top bag, combine the lime zest and juice, garlic, and pepper sauce; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate, turning the bag occasionally, for about 20 minutes.
- Meanwhile, heat 2 teaspoons of oil in large skillet over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables are golden, about 8 minutes. Add the chile powder and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Season to taste with salt, if desired. Transfer the vegetables to a bowl; cover and keep warm.
- Remove the shrimp from the marinade; discard the marinade. Heat the remaining 1 teaspoon oil in a skillet. Add the shrimp and cook, stirring frequently, just until opaque in center, about 3 minutes. Season to taste with salt, if desired. Stir in the vegetables.
- Fill the tortillas evenly with the shrimp and vegetables, tomato, avocado, and cilantro. Serve with lime wedges.
- Serving size: 1 fajita