Friday, May 9, 2014

Shrimp Fajitas with Pineapple Avocado Salsa

Even though Cinco de Mayo has passed it's always time to have Mexican style food!  For me, any time of year is okay.  Growing up in Southern California, GOOD Mexican food was the standard and the best establishments were the small "taco stands".   Then along came places like Taco Bell, which although turned out to be a great business venture, it still lacks in authenticity, big time!

Next to Italian food, Mexican is a very close second as my favorite meal.  What's not to like about shrimp tacos and these are super easy to make.  The only way to improve these would have been to make my own fresh warm tortillas!  Next time!

For the salsa:

1 avocado, slightly mashed leaving chunks

3/4 cup chopped pineapple

2 Tbsp salsa or pico de gallo

Mix together in a bowl and refrigerate.

For the Fajitas:

1 red pepper, thinly sliced

1/2 yellow onion, thinly sliced

1 Tbsp oil

1 Tbsp fresh chopped cilantro

about a dozen cooked shrimp, tails removed

can of black olives (optional)

sour cream for garnish (optional)


In a skillet, cook the peppers and onions in the oil on medium high until they are almost limp, about 10 minutes.  Add the cilantro and stir in the shrimp and olives, if using them.  As the mixture cooks, lower the heat to medium low and you can add a bit of water or pineapple juice to keep moist.

Fill each tortilla with the shrimp mixture and top with the pineapple/avocado salsa.  Garnish with sour cream and sliced cabbage mix if you want more crunch.  Ole!

Note:  You can use raw shrimp, marinated and grilled on the barbecue.   At the time I only had pre-cooked shrimp.  The above quantities will serve 2-3 people.

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