Healthy Grilled Shrimp Fajita in Foil
by Editorial Staff
Fajita is a Texas-Mexican dish that makes a great picnic solution: you serve warm tortillas to the guests, and they themselves wrap the filling and other toppings in them. An excellent filling for fajitas will be shrimps baked in foil on a grill along with onions and bell peppers. Spices such as chipotle chili powder, cumin, and freshly squeezed lime juice give them incomparable Mexican flavor. Sprinkle fresh cilantro over the finished filling and serve with traditional fajitas toppings such as salsa, avocado slices, or pickled vegetables.
Cook: 45 minutes
Servings: 6
Ingredients
- 2 large bell peppers, cut into 1 cm strips.
- 1 large onion, cut into 1 cm strips
- 1 bunch green onions, sliced across into 4 pieces
- 2 tbsp olive oil
- 0.5 teaspoon chipotle chili powder
- 0.5 teaspoon ground cumin
- 0.6 kg. large shrimp, peeled of shells, tails, and intestinal veins
- 2 limes, halved
- 12 wheat tortillas with a diameter of 15 cm.
- 0.5 tablespoon. cilantro leaves on thin stems
- Salsa and sliced avocados for serving (optional)
- Special equipment: 45 cm wide heavy-duty foil.
Directions
- Preheat grill to moderately high heat. In a large bowl, combine bell peppers, onions, green onions, olive oil, chili powder, cumin, and 1/4 teaspoon. salt.
- Tear off two pieces of foil measuring 45×45 cm. On one piece of foil, stepping back a few centimeters from the edge, spread the vegetable mixture. Spread the shrimps on top of the vegetables in one layer. Sprinkle everything with lime juice. Cover the top with another piece of foil, aligning the edges. Fold the edges and press tightly to seal the bag.
- Tear off two pieces of foil measuring 45×45 cm. Spread the tortillas slightly overlapping on one sheet. Cover the top with another sheet, aligning the edges. Fold over the edges and squeeze tightly to seal another bag.
- Place the shrimp roll on the grill, close the grill lid, and grill for 12 minutes (do not turn the roll). It should puff up and look like a pillow. Use tongs to transfer the roll from the grill to the baking sheet. Set aside and rest while heating the scones. Place the tortilla roll on the grill and grill for 2 minutes on each side.
- Open the bag of shrimp carefully (hot steam will go). The shrimp should be pink and baked, and the onions and peppers should be soft. Sprinkle the shrimp with cilantro. Serve with warm tortillas, adding salsa and avocado if desired.
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