who says mexican food has to be fatty? i don't. and these awesome fajitas don't. i made shrimp fajitas for my clients and had extra, so brian and i got to eat these for dinner last night. i loved them. i served them with whole wheat tortillas. 2 tortillas have a total of only 157 calories. not bad. and if you load your fajitas with lots of veggies and protein you might only eat two. you might, not me. it's a relatively easy recipe - minus the deveining and peeling of the shrimp. i really hate that job. after that is complete, throw 1.5 lbs of shrimp in a bowl with 2 cloves of minced garlic. in a small bowl, mix together 1 ts of garlic powder, 1 ts of cumin, 1 ts of chili powder, 1 ts of salt, 1 ts of black pepper, and 1/2 ts of dried oregano. mix together and add it to the shrimp. slice 2 poblano peppers in small strips, and an onion and set aside. i added a few black beans and some corn to mine, only because i had a little left over from a salad i had made - and because it tastes good. when your ready to cook, set a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. add the onions and cook for 4 minutes, until they start to turn brown. add the peppers and cook for 4-5 minutes, until soft - but not mushy. keep some crunch. remove the vegetables from the pan, add a bit more oil and add the shrimp. don't over crowd the pan, work in batches. cook the shrimp 2 minutes per side, then add the vegetables back in the skillet and toss to incorporate. put the shrimp and veggies in a bowl and dig in! i topped the fajitas with only sour cream, cilantro, and salsa. avocado and monterey jack cheese would be fantastic, but it was monday and i was trying to start my week back on track. also, warm your tortillas up for a bit to make them pliable. i like to set them on top of my indoor grill pan for a few minutes. if you don't have one, toss them in the oven for a minutes or so - that will do the trick.
