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Lunch: Shrimp Fajitas
Serve this dish with jicama sticks and fresh guacamole. If you'd like, you can make this colorful dish even more vibrant by using different color peppers or purple onion.
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Cooking spray
1 pound medium shrimp, peeled and deveined
1 teaspoon canola oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium onion, sliced into thin strips
¼ cup water
½ tablespoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon cumin
½ teaspoon salt (optional)
½ teaspoon ground black pepper
10 corn tortillas
Instructions
Coat a large non-stick skillet with cooking spray. Cook the shrimp over medium heat for about 2 minutes. Remove the shrimp from the pan and set aside.
Add the oil to the pan and heat. Add the bell peppers and onions and cook for about 7 minutes or until they begin to brown. Add the shrimp and any juices back to pan.
Add the water and spices, including salt (optional) and pepper. Bring the mixture to a boil; reduce heat and simmer until the water evaporates. Serve the shrimp and peppers in the corn tortillas.
RECIPE COST: $9.57
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.
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Serving Size: 5
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 245 kcal | ||
| Fat 3.5 g | ||
| Carbohydrate 31 g | ||
| Protein 24 g | ||
| Cholesterol 145 mg | ||
| Saturated Fat 0.5 g | ||
| Sodium 385 mg | ||
| Sugar 4 g | ||
| Fiber 5 g | ||
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