Louisiana Spice Meets Tex-Mex Shrimp Fajitas
with Cubanelles & Salsa Verde Guacamole
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
When Tex-Mex fajitas land in New Orleans, the night gets hot, fun and Cajun spicy. The Air Fryer makes short work of shrimp, sliced cubanelle peppers and onion. They’re welcomed onto warm tortillas layered with a sassy mix of avocado and salsa verde.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Onion (or shallot)
- 2 Cubanelle peppers
- 57g Avocado purée
- 45ml Salsa verde
- 6 Wheat flour tortillas
- 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Contains: Shrimp, Wheat
You will need:
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
18 g
Saturated Fat
4 g
Sodium
2220 mg
Total Carb
56 g
Sugars
11 g
Protein
28 g
Fibre
6 g
Preparation
Mise en place
Core and thinly slice the cubanelle peppers crosswise. Halve, peel and thinly slice the onion into wedges. In a medium bowl, combine the cubanelle peppers, onion, a drizzle of oil, ½ the spices and S&P. In a second medium bowl, make the guacamole by combining the salsa verde and avocado purée. Pat the shrimp dry (remove the shells from the tails if desired) and rub with a drizzle of oil; season with the remaining spices and S&P.
Start the vegetables
Preheat the air fryer to 375°F. Lightly oil the basket. Add the cubanelle peppers and onion to the air fryer basket and fry, 2 to 3 min., until partially cooked.
Fry the shrimp & finish the vegetables
Add the shrimp* to the air fryer basket and fry, 3 to 5 min., until opaque and cooked through and the vegetables are tender. Transfer to a bowl.
Fry the tortillas & serve
Stack the tortillas. Add to the air fryer basket and fry, 1 to 2 min., until warmed through. Divide the tortillas between your plates. Spread with the guacamole. Top with the vegetables and shrimp. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
