This is a twist on a classic fajita recipe using shrimp instead of beef or chicken.
To make the fajita recipe easier you can substitute spices with 1 1/2 tablespoons fajita seasoning from McCormick. I prefer the tortillas flour wraps heated on a nonstick skillet without oil. Somehow this makes the tortilla flour taste better, with a slightly crisp texture. Try this way to heat your tortillas, instead of the microwave.
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1 teaspoon ground coriander seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1. Mix well all the spices, put aside.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Saute the onion, stirring frequently until brown and fragrant. Remove from the skillet and set aside.
3. Pour the last remaining 1 tablespoon of vegetable oil and saute the shrimp, at this point add half of the spices stirring occasionally. Cook until shrimp turns to pink, remove from the skillet and set a side.
4. Pour in green peppers, add the remaining spices and 2 tablespoons of water, keep stirring until the water reduces half. Add the sauted onion and shrimp back to skillet, stirring until mixed well and all the water is reduced. Transfer to a large bowl. Serve with the warmed tortillas, lettuce, cheese, salsa and sour cream .
You can cook all the fajita ingredients at once if you have a big pan. My pan was small so by pre- sauteing them separately you can achieve that nicely brown color and evenly cook.
Reduce the recipe by half for smaller portions.