Updated: Jul 28
Taco Tuesday is great and all, but have you tried Fajita Friday??? With all the things you love about tacos PLUS a giant cast iron skillet full of smokin' hot shrimp, onions and peppers, what could possibly be better? Oh, I know... it all comes together in the blink of an eye!
Relajo Shrimp Fajitas
28 jumbo shrimp, peeled and deveined
1 large red onion, sliced
2 large bell peppers (I like red, yellow or orange)
Extra virgin olive oil
2 tablespoons Five-Chile Relajo, divided
8 corn or flour tortillas
Steamed rice or quinoa and black beans (both optional)
Toppings of choice... I recommend crumbled cotija or feta cheese, sliced cabbage or shredded lettuce, pickled red onion, sliced jalapeno or serrano chiles, sour cream or Greek yogurt, minced fresh cilantro, diced tomatoes, diced avocado, and your favorite salsa or hot sauce
Heat a 12-inch cast iron skillet over high heat.
Place shrimp in one medium bowl and the onions and peppers in another bowl. Add to each bowl and glug of olive oil, a generous pinch of kosher salt, and a tablespoon of Five-Chile Relajo. Toss to coat.
Once the cast iron skillet is HOT, add the onions and peppers and cook, stirring occasionally, until the onions and peppers are charred in spots and starting to soften, about 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about another 4-5 minutes. Serve immediately, allowing everyone to serve themselves straight from the skillet and topping their fajitas as they like.