She Strengthens

Fiesta-Ready Fajitas: A Recipe for Success

Get Ready for a Flavor Explosion

Looking for a dish that’s sure to impress your guests? Look no further than these mouth-watering fajitas, packed with juicy shrimp, charred peppers, and onions, all wrapped up in a warm flour tortilla.

The Secret to Success: A Citrusy Marinade

The key to these incredible fajitas lies in the marinade. A mixture of orange juice, lime zest, garlic, cilantro, and chili powder creates a flavor profile that’s both bold and refreshing. Simply combine all the ingredients in a bowl, whisk until smooth, and set aside 1/4 cup for later use.

Assemble the Skewers

Add the shrimp to a large zipper-lock plastic bag, pour in the remaining marinade, and refrigerate for 30 minutes. Meanwhile, toss the peppers and onions with the reserved marinade. Remove the shrimp from the marinade, letting any excess liquid drip off, and thread them onto skewers.

Fire Up the Grill

Preheat your charcoal grill to medium-high heat, clean and oil the grill grate, and place a large cast iron frying pan over the heat. Add the onions and peppers to the pan, and place the shrimp on a grilling grate over the heat. Cover the grill and cook, turning the shrimp halfway through, until they’re cooked through and nicely marked, about 2 minutes per side. Stir the peppers and onions occasionally, until tender.

Time to Assemble

When the peppers and onions are done, transfer the shrimp to the cast iron frying pan with the vegetables. Serve immediately with warm tortillas, tomatillo salsa, sliced avocado, shredded cabbage, and lime wedges.

Ingredients

• 1/4 cup orange juice
• Zest of 1 lime
• Juice of 2 limes
• 2 tablespoons canola oil
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 pounds medium shrimp, peeled and deveined
• 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large yellow onion, halved and sliced
• 12 to 16 fresh flour tortillas, warmed
• Tomatillo salsa, sliced avocado, shredded cabbage, and lime wedges for serving

Yield: 6 to 8 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes
Active Time: 40 minutes