Shrimp Fajitas with Cilantro-Lime Yogurt Sauce


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.


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.


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


  • 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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