Speedy Shrimp Fajitas
with Poblano, Sour Cream & Lime
Cooking time
10 minutes
Servings
2/4
Calories
490 /serving
When you’re racing to the supper line, you want shrimp on your team. These tender pink curlicues cook up in record time, and they’re perfect partners for a palate of ancho chilies, dried bell peppers and sesame seeds zapped with a squirt of lime. Slap them down on warm tortillas with a sauté of poblano pepper, sweet pepper, onions and garlic. Cue up sour cream and more lime… and see how fa-jita you’ve come in just 10 minutes!
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 1 Lime
- 1 Sweet pepper
- 1 Poblano pepper (or green pepper)
- 50g Diced onions
- 86ml Sour cream
- 6 Wheat flour tortillas
- 12g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Shrimp, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
17 g
Saturated Fat
7 g
Sodium
1720 mg
Total Carb
58 g
Sugars
11 g
Protein
30 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Core and thinly slice the sweet pepper and poblano. Cut the lime into 6 wedges.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Start the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sweet pepper, poblano, onions and garlic. Sauté, 2 to 4 min., until softened and just beginning to brown; season with ½ the spices and S&P.
Cook the shrimp & finish the vegetables
Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spices and S&P. To the pan of vegetables, add the shrimp. Cook, stirring frequently, 2 to 4 min., until the shrimp* are opaque and cooked through and the vegetables have browned. Add the juice of 2 lime wedges (double for 4 portions); stir well.
Plate your dish
Divide the tortillas between your plates. Top with the shrimp and vegetables. Garnish with the remaining lime wedges. Serve the sour cream on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
