It’s no secret that I’m no Rachel Ray in the kitchen. Men love to ask, “can you cook?” And my somewhat-offended response is typically, “I can stay alive.” However, I do have a few dishes that have become my signature dishes over the years. This recipe is (generally speaking) easy to make, quick, and healthy.
I love Mexican food. In college, my BFF and I coined the occasion, “Mexican Monday” as an appetizer to the already-popular “Taco Tuesday.” Although we didn’t really need a catch phrase to eat Mexican food multiple times a week, it did provide an excuse when our friends questioned our excessive use of salsa and processed cheese. While the healthier version of this recipe would encourage the use of a lettuce wrap in place of the corn tortilla, I must admit that it’s not quite the same.
1 green bell pepper
2 red, orange, or yellow bell peppers
1 red onion
10 corn tortillas
1 lb. shrimp
Sour cream (optional)
1 lime (sliced in quarters)
Additional spices (optional)
Because I would never cook if I had to chop veggies and cook them all in the same night, I usually chop up my veggies on Sunday, and place them in a plastic bag until they are ready to use.
Some people are picky about using fresh versus frozen shrimp, but it doesn't make that big of a difference to me. More important is that the shrimp are peeled and ready to go. What can I say? I’m a lazy chef.
The veggies take a little longer than the shrimp to cook (7+ minutes), depending upon how crunchy or soft you like your fajita veggies. Sauté the veggies in cooking spray (or 1 tbsp. canola oil or coconut oil) in a large pan on medium high heat. Because I like my food spicy, I add crushed red pepper to EVERYTHING, but you may also want to add a pinch of CUMIN and CAYENNE PEPPER.
While your veggies are sautéing, you have time to prep your tortillas. Wrap 2-3 tortillas in a damp paper towel and set aside until your shrimp are almost done.
Sauté the shrimp in cooking spray (or 1 tbsp. canola or coconut oil) in a medium-sized pan on medium-high heat. Shrimp takes about 2-3 minutes on each side to cook. After you’ve turned over your shrimp, microwave your wrapped tortillas for 20 seconds to soften them. Once the shrimp have turned pink, you can begin plating your meals.
I have a healthy appetite and typically eat 3 fajitas, but you could get away with eating just two. Top each tortilla with shredded cabbage, fajita veggies, 2-3 shrimp, salsa and sour cream to taste, and top with some lime juice.
This meal is quick, delicious, and pairs great with a glass of wine. Bon appétit!