Shrimp fajitas with homemade Flour tortillas and a cool creamy cilantro sauce

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps reduce carbs and calories.

Start by building a marinade with half of an onion, half of a jalapeno, and three garlic cloves.

Add juice of two small oranges and two small limes, along with a bunch of fresh cilantro to a single serve blender cup and blitz until smooth.

Prep mini bell peppers by quartering and seeding them, and slice a large onion lengthwise, pulling the slices apart.

Add the sliced onions and bell peppers to a bowl, along with a portion of the marinade, and toss to coat.

In a separate bowl, combine three cups of all-purpose flour with baking powder and one-third cup of coconut oil, breaking it up with fingers.

Dissolve one teaspoon of kosher salt in a warm cup of water and splash it into the flour mixture, working it into a dough until it forms a rough ball.

Wrap the dough in plastic wrap and let it sit for half an hour.

After half an hour, pull equal pieces from the dough and form them into balls.

Roll each ball into a roughly six-inch circle and cook in a hot cast-iron skillet until bubbles form, then flip to cook the other side.

Set cooked tortillas on aluminum foil to keep warm.

In the same cast-iron skillet, add one tablespoon of canola oil and cook marinated shrimp in a single layer for about one to one and a half minutes on each side until charred.

Remove cooked shrimp and set aside, then add peppers and onions to the skillet, cooking until they develop nice color.

For the creamy cilantro sauce, mix plain Greek yogurt with finely chopped cilantro, juice of a small lime, ground cumin, kosher salt, and two teaspoons of leftover marinade.

Refrigerate the sauce until ready to assemble the fajitas.

Once the peppers and onions are done, remove them from the skillet and begin plating the fajitas with tortillas, shrimp, peppers, onions, creamy cilantro sauce, sliced red onions, fresh cilantro, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens