Shrimp Fajitas with Cilantro-Lime Yogurt Sauce

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It’s getting warmer out and that means tacos are about to become a bigger part of my life.  Sunshine, guacamole and tacos are so delicious but I swear they taste even better in Chicago after the thawing of winter.  Okay so these aren’t tacos…they’re technically fajitas with the yummy sautéed onions and peppers.  Make sure you use a nice and hot cast iron skillet to get those softened up.    I used a mix of colors of bell peppers but you can choose whatever color ratio you need to get those warm weather vibes going.

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You could skip all the toppings although they definitely take these faijtas to the next level.  I just bought the Kale Guacamole from Whole Foods for these but if you have the time make this minus the pomegranate.  The yogurt sauce is glorious and super easy… I ate the leftovers with crackers and it was fantastic.  And of course… I threw some feta on there for good measure.

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You’ll need (for two not super hungry people):

For Fajitas

  • 0.75 lb small shrimp, peeled and de-veined
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon paprika
  • 6 soft taco shells
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1 small yellow onion, sliced

Optional:

  • Guacamole
  • Cilantro
  • Lime wedges
  • Cojita/Feta Cheese
  • Yogurt Sauce (see below)

Cilantro-Lime Yogurt Sauce

  • 0.5 cup greek yogurt
  • 1 lime, zested and juiced
  • 1 garlic clove, minced
  • 4 tablespoons finely chopped cilantro
  • 0.5 teaspoon salt

To Make:

  1. For Fajitas: combine lime juice, olive oil, garlic, salt, cumin, chili powder, cayenne, paprika and shrimp in a plastic bag. Give it a good shake and let marinate in fridge for 20 minutes.
  2. While shrimp marinates make cilantro-lime yogurt sauce. Combine all ingredients and set in fridge until time to eat.
  3. Heat cast iron skillet over high heat, add shrimp and sauté until cooked- this only takes a few minutes so keep an eye on them. Using tongs, transfer to bowl and cover with a kitchen towel.
  4. Add onion/pepper mixture to same cast iron skillet. Sauté until cooked, it will only take a handful of minutes.  Add shrimp back in with onions/peppers and toss.  Remove from heat.
  5. My assembling advice: shmear a little guac on bottom of tortilla, top with shrimp (remove tales) and some onion/peppers. Spoon some yogurt sauce on top, garnish with cilantro, lime juice and feta.

Inspire by What’sGabyCooking

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