Shrimp, bell pepper, and avocado fajitas
1 item(s), grated zest
Fresh lime juice
2 medium clove(s), 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
- 1 Combine lime zest and juice, garlic, and pepper sauce in large zip-close plastic bag; add shrimp. Squeeze out air and seal bag; turn to coat shrimp. Refrigerate, turning bag occasionally, about 20 minutes.
- 2 Meanwhile, heat 2 teaspoons oil in large skillet over medium- high heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are golden, about 8 minutes. Add chile powder and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Season to taste with salt, if desired. Transfer vegetables to bowl; cover and keep warm.
- 3 Remove shrimp from marinade; discard marinade. Heat remaining 1 teaspoon oil in skillet. Add shrimp and cook, stirring frequently, just until opaque in center, about 3 minutes. Season to taste with salt, if desired. Stir in vegetables.
- 4 Fill tortillas evenly with shrimp and vegetables, tomato, avocado, and cilantro. Serve with lime wedges.
- Serving size: (1 fajita)