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Shrimp and Scallop Fajitas with Red and Green Salsa recipe

The seafood and vegetables in these fajitasare quick-marinated then grilled to tender perfection. Servedwith an avocado-enhanced salsa.

Recipe: Shrimp and ScallopFajitas with Red and Green Salsa

2 avocados, pitted, peeled and diced
1/4 cup plus 2 teaspoons lime juice – divided use
1 1/2 cups tomato-based salsa
12 ounces jumbo shrimp, peeled and deveined
1 large red bell pepper, seeded and cut into 20 squares
1 large sweet onion, peeled, cut into 8 pieces and separated
12 ounces sea scallops
1 large green bell pepper, seeded and cut into 20 squares
2 tablespoons vegetable oil
2 teaspoons honey
1 clove garlic, minced
1/2 teaspoon finely grated lime peel
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 (8-inch) flour tortillas

  • To make the salsa, toss the avocado with2 teaspoons lime juice and gently stir into the prepared salsa.Let stand 20 minutes or refrigerate up to 24 hours.
  • Thread shrimp, red bell pepper and halfthe onion onto 4 (12-inch) skewers, running the skewer througheach shrimp twice. Thread scallops, green bell pepper and remainingonion onto 4 more skewers. Place on a large shallow platter.Combine oil, honey, garlic, lime peel, pepper, salt and remaining1/4 cup lime juice in a small bowl. Pour over skewers and marinate,turning occasionally for 15 to 20 minutes.
  • Preheat grill.
  • Coat grill rack with vegetable cookingspray. Place kebobs on grill rack 4 to 6 inches over medium-hotcoals. Grill, turning once, until the seafood is opaque, allowingabout 3 to 4 minutes on each side.
  • Wrap tortillas in aluminum foil and heatthem on the grill.
  • Slide seafood and vegetables off of eachskewer into a warm tortilla. Top with salsa. Roll up tortillato enclose the filling. Eat fajitas out of hand. Serve with refriedbeans or Mexican rice, if desired.

    Makes 4 servings.

    Recipe provided courtesy of National FisheriesInstitute.

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