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Mexican Shrimp Fajita Salad Recipe
|Vegetable oil||2 Tablespoon, divided|
|Lemon juice||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Medium shrimp/Scallops / any firm-textured fish, cut into chunks||1 1⁄2 Pound, shelled and deveined|
|Onion||1 Large, halved lengthwise and thinly sliced|
|Red bell pepper||1 Large, stemmed, cored and thinly sliced|
|Flour tortillas||6 , warmed|
|Prepared salsa||6 Tablespoon (Plus Additional For Serving)|
|Prepared salsa||1 Tablespoon (Additional Required For Serving)|
|Finely shredded iceberg lettuce||4 1⁄2 Cup (72 tbs) (1 Medium Head)|
Serving size: Complete recipe
Calories 1987 Calories from Fat 587
% Daily Value*
Total Fat 66 g101.7%
Saturated Fat 11.3 g56.3%
Trans Fat 0 g
Cholesterol 1034.1 mg
Sodium 3444.4 mg143.5%
Total Carbohydrates 180 g59.9%
Dietary Fiber 28.1 g112.3%
Sugars 37.2 g
Protein 174 g347.1%
Vitamin A 1735.2% Vitamin C 684.7%
Calcium 94.3% Iron 188.1%
*Based on a 2000 Calorie diet
Stir in shrimp and marinate 20 minutes, stirring fish occasionally.
Heat remaining oil in large skillet over medium-high heat.
Saute onion and red pepper until tender but not brown, about 5 minutes.
Add shrimp with marinade and continue to cook until shrimp turns pink and is opaque when cut, about 4 minutes.
Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top.
Spoon warm shrimp mixture over lettuce.