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
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.
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.
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
Makes 4 servings.
Recipe provided courtesy of National FisheriesInstitute.
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