Shrimp Fajitas

When I'm looking for a lightened-up version of an old favorite, I frequently turn to Skinnytaste. Whatever you're craving, you can find it on Skinnytaste! This time I was jonesing for shrimp fajitas. Unfortunately, Cooking Light burst my bubble on ordering shrimp fajitas in restaurants a while back with their article Menu Navigator: Best (and Worst) Choices at Mexican Restaurants. I had no idea - 980 calories?! Over 3,200 mg of sodium?!!! I'm sure that's not representative of every restaurant, but it's a given that I can make a healthier option at home to satisfy my craving. Skinnytaste's shrimp fajitas fit the bill perfectly - they more than satisfied my craving and ended up being tastier than many a shrimp fajita I've had in a restaurant. 

You may (or may not) have noticed that I didn't take many photos of these babies - they went quickly. I fully meant to have them star in their own little photo shoot, but they just smelled so good...and I was so hungry...so I only took a few snapshots. I mostly stayed true to the recipe, but made a few slight changes and doubled it so it would serve four people. I also added my "recipe" for quick and easy guacamole. 

Shrimp Fajitas

adapted from Skinnytaste

serves 4

Ingredients:

For the vegetables:

• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tsp olive oil
• 1 Tbsp chili powder
• 1/4 tsp kosher salt
• freshly ground black pepper

• 1 lb shrimp, cleaned, deveined, and shells and tails removed
• 1 tsp olive oil
• 1 clove garlic, minced
• 1/4 tsp kosher salt
• freshly ground black pepper
• juice from 1/2 lime
• 1/4 cup chopped cilantro
• 8 whole wheat, whole grain tortillas (like Trader Joe's Whole Grain Flour Tortillas with Rolled Oats and Flax Seed)
• sour cream
• hot sauce
• lime wedges

For guacamole:

• 1 avocado, pitted and peeled
• 1/2 tsp kosher salt
• 1 Tbsp diced red onion
• 1 Tbsp chopped cilantro
• juice from 1/2 lime

Instructions: 

For vegetables:

1. In a large bowl, combine all of the vegetable ingredients - onions through pepper - and toss well to coat veggies. 
2. Heat a large skillet or saute pan over medium high heat. Saute vegetables for about 5-8 minutes, until peppers have softened and onions begin to caramelize. Remove from heat and set aside.

For shrimp:

1. While vegetables are cooking, cook the shrimp. In a large bowl, combine the shrimp, salt, pepper, chili powder, and garlic.
2.  Heat the olive oil in a large skillet over high heat. Add the shrimp and cook for about 2-3 minutes on each side, just until opaque. Remove from heat and add the lime juice and cilantro, tossing well to coat the shrimp. 

For guacamole:

1. Combine all ingredients (avocado through lime juice) in a small bowl and mash with a fork. I like mine chunky - but feel free to mash to your desired consistency.

To make the fajitas, fill your tortillas with some of the veggies, some of the shrimp, a dollop of guacamole, a dollop of sour cream, and a dash of hot sauce. Serve with lime wedges.