One-Pan Cantina Shrimp Fajitas
with Spicy Guacamole & Smoky Red Pepper Crema
Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced shrimp, sautéed green pepper, and onion, all tossed with lime juice for a tangy punch. The joyous jumble gets piled into steamy flour tortillas along with spicy guacamole, a drizzle of smoky red pepper crema, and a dash of hot sauce if you like a little extra kick. Talk about a fajita-tastic meal!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Red Onion
1 unit
Lime
1 tablespoon
Fajita Spice Blend
10 ounce
Shrimp
(Contains Shellfish)
4 tablespoon
Guacamole
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
1 teaspoon
Hot Sauce
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter lime. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. • In a small bowl, combine guacamole, a squeeze of lime juice, and a dash of hot sauce (save the rest for serving). Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes. • Add half the Fajita Spice Blend (you’ll use the rest in the next step) and cook until fragrant, 30 seconds.
• Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels. • Push veggies to one side of pan; add a drizzle of oil to empty side. Add shrimp and remaining Fajita Spice Blend. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Stir veggies and shrimp to combine. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off heat.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates; fill with shrimp and veggie filling and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and any remaining lime wedges on the side.
