| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 1167 |
| Fat | 48g |
| Carbs | 125g |
| Protein | 62g |
Nutrition Facts
Servings Per Recipe 4
Calories 1167
| % Daily Value * | |
| Total Fat 48g | 62% |
| Saturated Fat 12g | 59% |
| Cholesterol 410mg | 137% |
| Sodium 3199mg | 139% |
| Total Carbohydrate 125g | 46% |
| Dietary Fiber 15g | 54% |
| Total Sugars 7g | |
| Protein 62g | 123% |
| Vitamin C 90mg | 100% |
| Calcium 347mg | 27% |
| Iron 9mg | 49% |
| Potassium 1367mg | 29% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
Cilantro-Lime Cream
- 1 cup sour cream
- 3 tablespoons chopped cilantro
- 2 limes, zested and juiced
- 1 clove garlic, minced
- half of teaspoon salt, or to flavor
Fajitas
- 2 teaspoons chili powder
- half of teaspoon cayenne pepper
- 2 teaspoons floor cumin
- three/4 teaspoon garlic powder
- half of teaspoon smoked paprika
- half teaspoon Mexican oregano
- half teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 pounds huge shrimp, peeled and deveined
- 1 onion, thinly sliced
- 1 green pepper, sliced vertically
- 1 red pepper, sliced vertically
- 1/four cup olive oil or avocado oil, divided
- 1 lime, juiced, divided
- 10 flour tortillas, warmed
- 1 avocado – peeled, pitted, and sliced (non-compulsory)
- 1 cup bought or home made percent de gallo, (optional)
- 1 bunch fresh cilantro, chopped (optional)
Directions
For cilantro-lime cream, region bitter cream in a small bowl with a lid. Add cilantro, zest and juice of 2 limes, garlic, and half teaspoon salt. Stir collectively well, cover, and refrigerate till ready to serve.
For fajita seasoning, integrate chili powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a small bowl; set apart.
In a huge bowl or resealable plastic bag, upload 2 tablespoons oil, 1/2 of lime juice, and fajita seasoning. Stir together or squeeze the bag to mix. Add shrimp and mix well to coat shrimp; set aside.
Heat final 2 tablespoons oil in a huge skillet over medium warmth. Stir onion and peppers into the recent oil, and prepare dinner, stirring frequently, till a few color begins to develop at the veggies, 3 to five mins. Remove greens from the skillet and set apart.
Add shrimp to the equal skillet and prepare dinner for two to three mins. Return cooked veggies to the skillet. Cook and stir until shrimp is opaque and purple, 2 to a few mins. Squeeze final lime juice over the skillet contents.
Fill warm tortillas with shrimp, peppers, and onions, and garnish with avocado slices, percent de gallo, and additional cilantro, if preferred. Drizzle with cilantro-lime cream.
