Summertime Shrimp Fajitas with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite.

Summer time can be tricky, in terms of eating food. When it is hot outside you try to avoid heavy foods that are full of carbs that will slow you down. Also you don’t want to spend a lot of time in front of a stove. Or have the oven heating your house while you are baking. Shrimp Fajitas are the perfect summer dish for those hot summer days.

Shrimp Fajitas Recipe

The first step to creating the summertime dish is to prep the ingredients. First we take the onion and halve and thinly slice lengthwise. Next take your Poblano Pepper cut in half. Make sure to remove the stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together. Now that the hard part is over we move onto seasoning the shrimp.

I like to use frozen shrimp, it’s cheaper and most of the work is already done. Defrost shrimp and pat dry. Take a medium bowl, and toss the shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning.

Key to the perfect Shrimp Fajitas

The key to amazing Shrimp Fajitas is a sneaky little part of the recipe: it’s toasting the tortillas and making the crema. Heat a large skillet over high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Make sure to watch it closely because you don’t want to make the tortilla too crispy. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

The part B to the to amazing Fajitas is making the lime crema. In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 3 teaspoons lime juice. Make sure to season to taste with salt and pepper.

Shrimp Fajitas 10

Once you are done with warming the tortillas it’s time to cook the onions & peppers. Add some more oil to the same pan. Add peppers and cook for about 2 minutes. Next add onions and ½ teaspoon taco seasoning. Make sure to, stirring frequently you don’t want anything to burn. You will know that the onions are beginning to brown and peppers are crisp-tender, about 5 minutes.

Finally we cook the shrimp and corn. Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to the skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat and season to taste with salt and pepper. Now you have summer time Shrimp Fajitas.

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water. RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

Recipes header

Shrimp Fajitas with Poblano Peppers & Lime Crema

The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they're shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • large skillet

Ingredients
  

  • 1 lime
  • 2 pkts sour cream
  • 5 oz corn
  • 6 6-inch flour tortillas
  • taco seasoning use ¾ tsp
  • 10 oz shrimp
  • ¼ oz fresh cilantro
  • 1 poblano pepper
  • 1 medium yellow onion
  • kosher salt & ground pepper
  • neutral oil

Instructions
 

  • Prep ingredients: Halve and thinly slice all of the onion lengthwise. Halve poblano pepper, remove stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together.
  • Season shrimp: Pat shrimp dry. In a medium bowl, toss shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning (save rest for step 4).
  • Toast tortillas: Heat a large skillet over medium-high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  • Cook onions & peppers: Heat 2 tablespoons of oil in the same skillet over medium-high. Add peppers and cook, stirring, about 2 minutes. Add onions and ½ teaspoon taco seasoning. Cook, stirring frequently, until onions are beginning to brown and peppers are crisp-tender, about 5 minutes.
  • Add shrimp & corn: Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat. Season to taste with salt and pepper.
  • Make lime crema & serve: In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 2 teaspoons lime juice. (Add 1 tablespoons water if needed to loosen.) Season to taste with salt and pepper. Cut any remaining lime into wedges. Serve shrimp and veggies in tortillas with lime crema and remaining chopped cilantro over top. Serve with any lime wedges on the side.

Video

Notes

NUTRITION PER SERVING
Calories 740kcal, Fat 35.0g, Proteins 33.0g, Carbs 77.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fajitas, UNDER 30 MINUTES

Salmon Fajitas with Peppers

Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.

Salmon Fajitas with Peppers, Onions & Tangy Slaw

lets get started

The great thing about this recipe is that its quick. First you halve peppers, remove stem, core, and seeds. I like to rinse the peppers to make sure no seeds are left. Than you thinly slice the peppers into strips. Peel, halve, and thinly slice all of the onion.

Most salmon is wet so I like to put it between two paper towels and pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend. Add more spice if you like a little kick to you meal.

Every good Fajitas needs a tasty sauce so lets prep the crema & slaw. Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water make sure you only use 1 teaspoon of water. Any more and it will get soupy. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.

Sautéing veggies is one of the simplest parts of this dish. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet clean for the next step.

Key to this meal

Cooking the salmon perfectly. Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.

How can you tell when my Salmon Fajitas is cooked to perfection?

Salmon will change from translucent red or raw color to an opaque pinkish color as it cooks. For the average piece of salmon it should take 6-8 minutes of cooking. Take a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done cooking.

The final step is heating the tortillas. Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice. Just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Salmon Fajitas with Peppers, Onions & Tangy Slaw
Salmon Fajitas with Peppers, Onions & Tangy Slaw

Brief History of fish tacos/Fajitas

The Baja fish taco was said to have been invented in either San Felipe or Ensenada. Some say that it even owes its roots to the immigration of Japanese fishermen who made their way to Mexico in the 1950s and ’60s, drawn to Baja California’s cold-water currents and biodiversity. (thank you thehealthyfish)
 

Wine pairing

Moscato and Salmon Fajitas

Moscato wine is low in alcohol, sweet and a little bit fizzy, is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of  its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish. 

The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.

Salmon Fajitas with Peppers, Onions & Tangy Slaw
Recipes header

Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer.
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 690 kcal

Ingredients
  

  • 1 green bell pepper
  • 1 medium yellow onion
  • 2 skin-on salmon fillets
  • 1 1⁄2 tsp tbsp Mexican chili spice
  • 1 lime
  • 2 oz sour cream
  • 1⁄2 lb shredded cabbage blend
  • 4 6-in flour tortillas
  • kosher salt & ground pepper
  • sugar
  • olive oil

Instructions
 

  • Prep ingredients: Preheat broiler with top rack 4–6 inches from the heat source. Halve peppers, remove stem, core, and seeds, and thinly slice. Peel, halve, and thinly slice all of the onion.
  • Prep salmon: Pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend.
  • Prep crema & slaw: Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.
  • Sauté veggies: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet.
  • Cook salmon: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.
  • Heat tortillas & serve: Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice, just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Video

Notes

ALLERGENS
Wheat, Milk and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword american, fajitas, salmon, summer