Informations supplémentaires
30 min.
|
790 kcal
|
intermediate
|
|
Printable version
1. Prepare Ingredients
Zest lime and cut in half. Cut bell pepper in half, remove stem and seeds, and cut into 1/4 inch slices. Pick and finely chop cilantro leaves. Cut avocado in half and remove pit. Thinly slice avocado flesh into 1/4 inch thick slices. Carefully scoop out flesh with a large spoon. Drain shrimp, remove tails and pat dry with paper towel. Discard shrimp tails. Roughly chop shrimp and season with salt, pepper and half of the spice blend.
2. Prepare Cilantro Lime Sour Cream
In a small bowl, add sour cream, half of the cilantro and each of the following to taste: lime zest, half of the lime juice, half of the sugar, salt and pepper. Add water 1 tbsp. at a time, if desired, until consistency of a creamy salad dressing. Stir to combine and set aside until ready to serve.
3. Preapare Cabbage
In a medium bowl, combine cabbage, apple cider vinegar and remaining sugar. Season to taste with salt and pepper. Toss to coat cabbage with vinegar and sugar. Set aside until ready to serve.
4. Cook Fajita Filing
Heat 2 tbsp. olive oil in a large skillet over medium-high. Once hot, add bell pepper and onion. Cook for 4–5 minutes, tossing occasionally until vegetables are tender and golden. Add shrimp, corn and remaining spice blend and cook for 3–4 minutes, until shrimp is opaque and an internal temperature of 165°F. Squeeze remaining lime juice into skillet to taste, and scrape up any browned bits with a wooden spoon. Just before serving, stir in remaining cilantro and season with each of the following to taste: salt, pepper and red pepper flakes.
5. Warm Tortillas
While vegetables are cooking, heat a second large skillet over medium. Once hot, add one tortilla and warm for 30 seconds to 1 minute, then repeat on other side. Remove from skillet and wrap with a clean towel to keep warm. Repeat with remaining tortillas.
6. Plate and Serve
Place tortillas onto cutting board and spoon 1/4 of the fajita filling onto each tortilla. Drizzle cilantro lime sour cream overtop of filling in each tortilla. Top with sliced avocado and pickled cabbage. Enjoy!
10unitWild Argentina Shrimps
6unitWheat tortilla(s) 6in
12gSpice Mix (Chili Powder,Paprika,Garlic Powder,Coriander Powder)
1unitRed Onion(s)
1unitAvocado(s)
80mlSour Cream
1unitCilantro
1unitLime
1unitPepper(s)
63gCorn niblets
100gSliced red cabbage
2gChili Flakes
What you need
Bowls, Large skillet, Zester
790 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
42g
65%
cholesterol
205mg
68%
fiber
13g
52%
protein
27g
saturated
8g
40%
sodium
1340mg
56%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg