Serves family of 4-6!
Roasted Fajita Shrimp Tacos
1 package Lawrys Fajita seasoning mix (Easy note: you can sprinkle any bottled fajita seasoning directly onto your shrimp)
2 lb. bag raw frozen P & D Shrimp Kirkland brand, Costco (Note: Or from the fish counter@ market of choice)
½ head of Cabbage shredded
1-2 bunches Cilantro, minced
1 Jalapeno deveined, seeded and chopped
Juice of 1 Lime
Corn Tortilla (mini if preferred)
Salsa, Crema (sour cream), Queso Fresco for topping off
Defrost shrimp in refrigerator overnight or in colander with cold running water.
Pat shrimp dry with paper towel.
Line a cookie sheet with aluminum foil. (For easy clean-up)
Place shrimp in large baggie and add fajita seasoning mix, continue by following the directions on packet.
Marinate for15-20 minutes.
Always remember to wash your hands and the kitchen sink with soap when handling raw meats or fish!
Prep work to be done while the shrimp is marinating:
1. Shred ½ a head of cabbage and place on a plate.
2. Mince a handful of cilantro, toss with cabbage.
3. Devein and seed 1 jalapeno, chop and toss with cabbage.
4. Juice 1 lime and pour over cabbage. Set aside
Finishing up Fajita Shrimp:
With slotted spoon take shrimp out of bag, draining a little. Place shrimp directly on cookie sheet, in single layer. (No overlapping!)
Roast in oven at 400 degrees for 7 minutes.
Heat tortillas, rough chop Fajita Shrimp, place in tortilla with cabbage mixture.
Top with Crema (sour cream), Salsa, and Queso Fresco (Note: You can find this cheese and the crema in the refrigerated case next to regular cheese at the market!)
Serve with Basmati Spanish Rice and Melissa’s Black Beans for a complete meal…don’t forget the Mexican Sweet Bread for dessert!
Luv2u! <3 Monica's Munchies
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