Mexican Shrimp Fajita Salad Recipe


MethodMain Ingredient


 Vegetable oil2 Tablespoon, divided
 Lemon juice1 Tablespoon
 Ground cumin1 Teaspoon
 Chili powder3⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Medium shrimp/Scallops / any firm-textured fish, cut into chunks1 1⁄2 Pound, shelled and deveined
 Onion1 Large, halved lengthwise and thinly sliced
 Red bell pepper1 Large, stemmed, cored and thinly sliced
 Flour tortillas6 , warmed
 Prepared salsa6 Tablespoon (Plus Additional For Serving)
 Prepared salsa1 Tablespoon (Additional Required For Serving)
 Finely shredded iceberg lettuce4 1⁄2 Cup (72 tbs) (1 Medium Head)

Nutrition Facts

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


Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in medium bowl.
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.
Set aside.
Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top.
Spoon warm shrimp mixture over lettuce.