Fajita – a dish of Texas-Mexican cuisine that will be great picnic solution: you give away warm tortillas to the guests, and they they wrap the stuffing and other toppings of their choice in them. An excellent filling for fajitas is shrimp baked in grilled foil with onions and sweet peppers. Incomparable spices such as chipotle powder give them a Mexican flavor chili, zira and freshly squeezed lime juice. Sprinkle the finished filling fresh cilantro and serve with traditional fajitas toppings: salsa, avocado slices or pickled vegetables. Nutritional value of one serving: (total 6) Calories 320, total fats 10 g., saturated fats 2 g., proteins 19 g., carbohydrates 37 g., fiber 3 g., cholesterol 120 mg., sodium 1000 mg., sugar 4 g. 
Time: 45min Difficulty: easy Portions: 6 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:
- 2 large sweet peppers, cut into strips of 1 cm.
- 1 large onion, cut into strips of 1 cm.
- 1 bunch of green onions, cut across into 4 parts
- 2 tbsp. l olive oil
- 0.5 tsp Chipotle Chile Powder
- 0.5 tsp ground zira
- 0.6 kg large shrimp, peeled from shells, tails and intestinal veins
- 2 limes cut in half
- 12 wheat tortillas with a diameter of 15 cm.
- 0.5 tbsp. thin cilantro leaves
- Salsa and chopped avocados for serving (optional)
- Special equipment: 45 heavy duty foil cm.
Recipes with similar ingredients: sweet pepper, onion, onion green, chili seasoning, chipotle pepper, cumin, shrimp, lime, tortilla, cilantro, salsa sauce, avocado
Recipe preparation:
- Preheat the grill to moderate heat. In a large bowl mix bell peppers, onions, green onions, olive oil, powder chili, zira and 1/4 tsp salt.
- Tear off two pieces of foil measuring 45×45 cm. On one piece foil, stepping back from the edge a few centimeters, spread the vegetable mixture. Lay the shrimp on top of the vegetables in one layer. Sprinkle everything lime juice. Top with another piece of foil, aligning the edges. Fold the edges and press them firmly to seal the bag.
- Tear off two pieces of foil measuring 45×45 cm. On one sheet spread the tortillas lightly overlapping. Top with another sheet, aligning the edges. Fold the edges and squeeze tightly to seal more one pack.
- Put the shrimp package on the grill, close the grill lid and fry for 12 minutes (do not overturn the roll). He must swell and look like a pillow. Use the tongs to grill on a baking sheet. Set aside and let it rest while warming up. cakes. Put the parcel with tortillas on the grill and fry them in 2 minutes on each side.
- Carefully open the shrimp bag (hot steam will come). Shrimps should be pink and baked, and onions and peppers – soft. Sprinkle shrimp with cilantro. Serve with warm tortillas, adding salsa and avocado if desired.
