Cook summer mexican fajita with shrimp and vegetables on grilling. All components are fried separately, vegetables are sliced and served next to warm tortillas so that everyone can wrap the filling. The taste of the dish will turn out to be more exotic if add grilled pineapples to vegetables; my sweet-tart taste, they harmoniously complement the burning jalapenos. Shrimp fried on skewers. Pineapple rings, sweet peppers and pod jalapenos mixed with butter and seasoning for fajita and also grilled and then served with a velvety sauce of avocados and sour cream. Nutritional Information per serving: (4 total) Calories 540, total fat 30 g., Saturated fat g., Proteins 25 g., Carbohydrates 42 g., Fiber, cholesterol mg., Sodium mg., Sugar g. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 kg shrimp, peeled from shells and intestinal veins
- 1 avocado
- 1/3 Art. sour cream
- 2 jalapeno pods (1 chopped, 1 whole)
- 1 tbsp. fresh cilantro chopped
- 4 tsp freshly squeezed lime juice + serving wedges
- 1/4 Art. vegetable oil + optional for grill
- 2.5 tsp seasoning for tacos and fajita
- 2 sweet peppers (red and / or orange), chopped
- 3 thick fresh pineapple rings
- 8 small wheat tortillas
Recipes with similar ingredients: tortilla, shrimp, seasoning for tacos, bell peppers, jalapenos, pineapple, avocado
Recipe preparation:
- Cut the avocado in half and scoop the flesh into the kitchen harvester. Add sour cream, finely chopped jalapenos, 0.5 tbsp. cilantro and 2 tsp. lime juice; whisk until smooth. Salt and pepper to taste.
- Preheat the grill to moderate heat and grease the grill vegetable oil. In a large bowl, mix the shrimp with 2 tbsp. l vegetable oil, 2 tsp. seasoning for fajita remaining 2 hours l lemon juice, a large pinch of salt and a small amount ground black pepper.
- Put shrimp on skewers, leaving a little between them space. Mix in another large bowl bell peppers, pineapple and a whole jalapeno pod with the remaining 2 tbsp. l vegetable oil, 0.5 tsp seasonings for fajita, 2 pinches of salt and a small the amount of ground black pepper.
- Fry the shrimp until tender, for 2-3 minutes on each side; transfer to a large bowl. Sauté pineapple and tortilla until the appearance of fry marks, 1-2 minutes on each side. Lay on a cutting board.
- Put bell peppers and jalapenos in the grill basket and fry, turning, up to the fry marks, 5-6 minutes. Slice the pineapple and add to the shrimp. Thinly jalapenos (remove seeds to reduce stinginess). Add to shrimp along with sweet pepper and the remaining 0.5 tbsp. cilantro; at salt to taste and mix if necessary.
- Arrange the shrimps with vegetables in plates. Serve with tortillas, avocado sauce and lime slices.
