Jambalaya Marylaya
oven baked shrimp po-boys, chips
meatball pasta bake, salad
oven baked chicken fajitas, black beans
chicken tenders with basil aioli, macaroni and cheese
steak sandwiches, tator tots
sriracha lime chicken kebabs, rcie

Monday, December 12, 2016

Chipotle Lime Shrimp Fajitas

I am obsessed with having seafood whenever C is out of town. Miss F is equally obsessed, thank goodness, so even though this dish screams summer to me, we had it in December. Which in Houston, is much like summer sometimes, even in the winter (hello, high of 80 degrees this coming Saturday!)  I love the smoky flavor of chipotle, C is not a fan, so even better that I can incorporate it in a dish that he won't be around for.  These fajitas come together in 20 minutes, including marinade time.  It couldn't get any easier!
Chipotle Lime Shrimp Fajitas

1 pound shrimp, peeled and deveined
juice from 1 lime
1 chipotle, minced, plus 1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 large avocado
1 tomato, seeded and chopped
8 corn tortillas, warmed

In a shallow bowl, toss the shrimp with the lime juice, chipotle, adobo, chili powder, salt and pepper. Let sit for 10 minutes. Heat the oil in a large skillet over medium-high heat. Add the shrimp with the marinade and sauté , stirring often, for 5 to 7 minutes, until the shrimp are cooked through.  Mash the avocado. Spread each tortilla with the avocado, add the tomato and top with the shrimp. Serve.
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