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.