COOKING AROUND THE WORLD: MEXICAN SPICY SHRIMP FAJITAS
Fajitas are probably my all time favorite Mexican food, there’s just so many flavors, between the spices, vegetables, and the different proteins that make my mouth water just thinking about them. Fajitas are also great for when I’m traveling and want to eat healthily. Just omit the tortilla and you still have a fantastic healthy and delicious meal.
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I love experimenting with fajitas, they’re super easy to make, delicious, and they’re quite impressive if you have guests over. In the fall I love adding squash to my fajitas (but I’m one of those crazy people that will literally put squash on everything), and in the summer I love cooking with colorful vegetables.
Today I want to share a recipe I tried when I was on vacation in Mexico for the first time. A couple of friends of mine and I wanted to get away from the touristy area of town and stumbled into a local market. We started talking to this woman that was at the market and who owned a restaurant not too far away. We took down the name of the restaurant and went to visit the next day. The woman went to the market every single day to purchase all fresh ingredients and spices for her restaurant. Everything on the menu was freshly incredible for the taste buds. Here’s my replica of these Mexican Spicy Shrimp Fajitas: ¡Buen apetito!
Makes 4 Servings
- 1 1/2 pounds medium shrimp peeled and deveined
- 1/2 cup fresh lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp red pepper flakes
- ½ tsp cayenne pepper
- 1 tsp fresh oregano, chopped
- Salt and pepper to taste
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 1/2 cups fresh sliced mushrooms
- 1 large red onion sliced
- 1 large red bell pepper cut into ⅓-inch strips
- 1 large yellow or green bell pepper cut into ⅓-inch strips
- 1 jalapenos sliced
- 8-12 corn tortillas, warmed
Extras for topping:
- 1/4 cup cilantro chopped
- Homemade guacamole
- In a large mixing bowl, combine the lime juice, cumin, chili powder, red pepper flakes, garlic, cayenne, and oregano.
- Add the shrimp, and toss until spices are distributed and shrimp are well coated. Set aside to marinate in the refrigerator for 20 minutes.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium heat. Saute the sliced mushrooms, onions, bell pepper strips and jalapeno, stirring continuously with a wooden spoon until the vegetables are softened (about 10 minutes).
- Add the marinated shrimp to the skillet, and stir continuously for about 3 minutes, or until the shrimp are pink. Season with salt and pepper to taste.
- Spoon the sauteed ingredients onto warmed tortillas. Garnish with fresh guacamole and cilantro.
Did you love this recipe? Did you make some modifications of your own? Tell me what you thought in the comments below.
Xoxo Ania Travels 💜
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