Shrimp-Portobello Fajitas

2
Servings
15m
Prep Time
12m
Cook Time
27m
Ready In


"I had not previously thought of curry as a fajita spice, but after making this recipe I've changed my mind. It was delicious with the shrimp, and I'm sure it would work equally well with chicken."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (88.7 g)
  • Calories 107.7
  • Total Fat - 7.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 52.9 mg
  • Sodium - 243.7 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.8 g
  • Protein - 6.3 g
  • Calcium - 32.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0 mg

Step 1

Add spices and 1 teaspoon olive oil in small bowl, mix to combine. Add shrimp - toss to coat and allow to marinate at room temperature about 10 minutes.

Step 2

While the shrimp are marinating, saute the peppers and onions in olive oil several minutes. Add mushrooms and continue cooking until all veggies are crisp tender.

Step 3

In separate skillet, cook shrimp (with "marinade") for 2 minutes or until shrimp are cooked through and opaque. Deglaze the skillet with a small amount of water or other liquid - add shrimp and deglazing liquid to veggies and combine.

Step 4

Serve in flour tortillas with sour cream, if desired.

Tips & Variations


No special items needed.

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