Entree: Mexico – Norte de México – Fajitas de camarón al carbón (Charcoal-grilled shrimp fajitas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 14 min

Additional 18 min

Total 40 min

Ingredients

- 1.5 lb (680 g) shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) lime juice (from about 2 limes)
- 2 cloves (6 g) garlic, minced
- 1 tsp (2.7 g) chile powder
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 bell peppers (1 red, 1 green), halved and seeded, approx. 12 oz (340 g)
- 1 large onion, cut into thick rings for grilling, approx. 10 oz (280 g)
- 12 small (6-inch) corn tortillas
- 1 avocado, diced, approx. 8 oz (225 g)
- 1/4 cup (15 g) chopped cilantro
- 1/2 cup (120 ml) salsa fresca or pico de gallo

Instructions

1. Whisk together vegetable oil, lime juice, minced garlic, chile powder, ground cumin, salt and pepper; toss shrimp in the marinade and refrigerate 15–20 minutes.
2. Preheat a charcoal grill or high-heat gas grill to medium-high and oil the grates. Thread shrimp onto skewers if desired for easier grilling.
3. Grill shrimp 2–3 minutes per side until charred at the edges and opaque. Grill bell pepper halves and onion rings until charred and softened, about 6–8 minutes, turning once.
4. Remove vegetables and shrimp, slice peppers and onions into strips, and combine with shrimp. Toss with chopped cilantro and diced avocado gently.
5. Warm tortillas on the grill, assemble fajitas with the grilled shrimp and vegetables, top with salsa fresca, and serve immediately.