San Diego, I had some amazing fish tacos on corn tortillas and I was an immediate convert. Now I'm making tostados, and using corn tortillas for my enchiladas. This time, I decided to break them out for some shrimp fajitas. The corn tortilla love continues!
While these are a far cry from some of the stuff we had in San Diego, they didn't leave me sickly stuffed for eight hours...and that's a good thing! These fajitas were relatively fast for a weeknight dinner and jazzed up with a lime juice marinade. The shrimp we had was teeny-tiny, absurdly so, and we weren't a big fan of them. However, if you make these with regular-sized shrimp I guarantee they'll be fabulous!
One Year Ago: Candy Sushi
inspired by Annie's Eats
-2 freshly squeezed limes
-1 tbsp vegetable oil
-2 cloves garlic, minced or pressed
-1/2 tbsp Worcestershire sauce
-3/4 tsp brown sugar
-1/2 jalapeno, seeded, ribbed, and diced
-1 1/2-2 tbsp minced fresh cilantro
-1/2 tsp salt
-3/4 tsp pepper
-1 lb frozen, already cooked shrimp
-1/2 large red onion, sliced into 1/2-inch thick slices
-2 large bell peppers, stemmed, quartered, and seeded
1. In a medium bowl, whisk together lime juice, 2 tbsp of oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt, and pepper. Place the thawed shrimp in the marinade. Cover with plastic wrap and refrigerate for 15-20 minutes.
2. Heat a large skillet over medium high heat and spray with cooking spray. Add peppers and onions and saute about 5-7 minutes. Remove shrimp from fridge and add to skillet. Cook additional 5 minutes.
3. In a separate lightly greased skillet, heat corn tortillas one at a time until lightly browned, flipping to warm both sides.
4. Remove vegetables and shrimp from heat. Toss with remaining marinade. Top tortillas with vegetables, shrimp, and desired topping (sour cream, cheese, avocado, etc.).