From a Dietitian’s Kitchen – Shrimp Fajitas with Mango Slaw

Break up your summer dinner routine with this sweet mango and zesty lime shrimp fajita recipe. The fajitas and slaw were really easy and quick to prepare. My family loved the slaw with fresh summer mango and cilantro for a taste twist. Helpful mango tip: cut the mango in half around the pit and run it over the lip of a drinking glass to scoop the fruit out!

 

Shrimp Fajitas

½ t kosher salt

½ t paprika

¼ t garlic powder

¼ t ground cumin

¼ t ground red pepper

¾ lb large peeled and deveined shrimp

3 T canola oil, divided

2 C vertically sliced onion

1 ½ C sliced red bell pepper

8 (6-inch) flour tortillas

½ C crema Mexicana or sour cream

1 jalapeño pepper, thinly sliced (optional)

Lime wedges

 

1. Combine first 5 ingredients in medium bowl. Add shrimp; toss to coat.

2. Heat 1½ tablespoons oil in a large cast iron skillet over high heat. Add shrimp and cook, stirring occasionally, 4 minutes or until shrimp are done. Remove shrimp from skillet.

3. Add remaining 1½ tablespoons oil to pan. Add onion and cook, stirring often, 2 minutes. Add bell pepper and cook, stirring often, 4 minutes or until softened. Remove skillet from heat and add shrimp, tossing to combine.

4. Top tortillas with shrimp mixture, crema, and jalapeño slices, if desired. Serve with lime wedges. Makes 4 servings.

 

Mango-Lime Slaw

¼ C mayonnaise

1 T sugar

2 T canola oil

2 T fresh lime juice

½ t kosher salt

4 C shredded coleslaw mix

¼ C chopped fresh cilantro

1 ripe mango, peeled and finely chopped

 

Whisk together first 5 ingredients in a large bowl. Add coleslaw, cilantro, and mango; toss well to coat. Makes 4 servings. -CB