Ingredients
The following ingredients have 3 Servings
- 1½ Tbsp. avocado oil, or olive oil, divided
- 1 small white onion, sliced
- 3 bell peppers, sliced (I used yellow and red)
- 2 tsp taco/fajita seasoning, divided
- 1 pound medium shrimp - peeled and deveined
- 1 Tbsp. fresh cilantro
- 6 (10 inch) sprouted grain tortillas, warmed
- Avocado Salsa:
- 2 small avocados, diced
- 1 Tbsp fresh cilantro
- 1 fresh lime
- 1 tbsp olive oil
- sea salt/pepper to taste
Instruction
- To make the avocado salsa, mix all the salsa ingredients in a glass bowl and add salt/pepper to taste.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the onions and bell peppers, and half the seasoning.
- Cook, stirring frequently until peppers are still slightly crisp, about 4-5 minutes.
- Remove from the skillet and set aside.
- Pour the remaining ½ tablespoon oil into the hot skillet, and add the shrimp, remaining half of the seasoning and the 1 tablespoon of fresh cilantro.
- Cook, stirring occasionally, until shrimp is pink and opaque.
- Add peppers back in - toss to warm.
- Remove from heat.
- Assemble fajitas by first placing the cooked peppers on the bottom of the warm fajita, followed by the shrimp and then topping with avocado salsa.