Fajita with Grilled Shrimp and Pineapple

Prepare summer Mexican fajita with grilled shrimp and vegetables. All ingredients are fried separately, vegetables are cut and served next to warm tortillas so that everyone can wrap the filling themselves. The taste of the dish will turn out to be more exotic if you add grilled pineapples to the vegetables; with their sweet-tart taste, they harmoniously complement the searing jalapenos. Shrimps are fried on skewers. Pineapple rings, bell peppers, and jalapeno pod are mixed with butter and fajita seasoning and grilled as well, then served with a velvety avocado and sour cream sauce.

Summary

Ingredients

• 0.5 kg. shrimp, peeled of shells and intestinal veins
• 1 avocado
• 0.3333 Art. sour cream
• 2 jalapeno pods (1 chopped, 1 whole)
• 1 tablespoon. fresh cilantro, chopped
• 4 teaspoon freshly squeezed lime juice + wedges for serving
• 0.25 Art. vegetable oil + additional for grilling
• 2.5 teaspoon spices for tacos and fajita
• 2 sweet peppers (red and/or orange), chopped
• 3 thick fresh pineapple rings
• 8 small wheat tortillas

Instructions

1. Cut the avocado in half and scoop the pulp into a food processor. Add sour cream, finely chopped jalapenos, 0.5 tablespoon. cilantro and 2 teaspoon. lime juice; beat until smooth. Season with salt and pepper to taste.
2. Preheat the grill to moderate heat and brush the wire rack with vegetable oil. In a large bowl, combine shrimp with 2 tbsp vegetable oil, 2 teaspoon. seasonings for fajita, the remaining 2 teaspoon. lemon juice, a large pinch of salt, and a little ground black pepper.
3. Skewer the shrimp, leaving a small space between them. In another large bowl, combine the bell peppers, pineapple, and whole jalapeno pod with the remaining 2 tbsp vegetable oil, 0.5 teaspoon. seasoning for fajita, 2 pinches of salt, and a little ground black pepper.
4. Fry the shrimp until tender, 2-3 minutes on each side; transfer to a large bowl. Cook the pineapples and tortillas until they are crisp, 1-2 minutes on each side. Transfer to a cutting board.
5. Place the bell peppers and jalapeno pod in the grill basket and fry, turning, until they are crispy, 5-6 minutes. Slice the pineapple and add to the shrimp. Slice the jalapenos thinly (remove seeds to reduce pungency). Add to the shrimp along with the bell peppers and the remaining 0.5 tablespoon. cilantro; salt to taste if necessary and stir.
6. Arrange the shrimp with vegetables on the plates. Serve with tortillas, avocado sauce, and lime wedges