28 Dec Shrimp Fajitas with Avocado Aioli
Servings: 4
Estimated Total Prep Time: 30 minutes
NUTRITIONAL INFO (per serving)
Calories: 525
Total Protein: 31 grams
Total Carbs: 49 grams
Total Fat: 23 grams
Saturated Fat: 5 grams
Total Fiber: 9 grams
INGREDIENTS
1 tbsp canola oil
1 tbsp crushed garlic (two cloves)
1 large onion, sliced
1 red pepper, large, cut into strips
1 green pepper, large, cut into strips
2 tsp chili powder
2 tsp salt
1 tsp sugar
1/8 tsp crushed red pepper flakes
1/4 tsp cumin
2 tbsp water
1 lb large shrimp, peeled, deveined, tail-off, uncooked
2 Hass avocadoes, ripe, peeled and pitted (flesh only)
1/3 cup reduced-fat sour cream
2 tbsp lime juice
8 fajita-sized flour tortillas (approx 6-inch diameter)
PREPARATION
Preheat skillet to medium. Heat canola oil. Add garlic and cook until softened, about 3 minutes. Add onions and peppers, cooking until very soft, about 10 minutes.
While peppers are cooking, mix chili powder, salt, sugar, red pepper flakes, and cumin in small bowl. Add 2 tbsp water and mix thoroughly. Add to peppers mixture in pan. Add shrimp, cooking just until pink through and sauce reduces, approximately 3 minutes. Reduce heat to low.
While shrimp is cooking, mash avocados until smooth. Add sour cream and lime juice, mixing thoroughly. Place 1/8 chicken and peppers mixture into each tortilla. Spoon 1/8 avocado aioli over each tortilla. Fold over and serve, two fajitas per serving.