Grilled Shrimp-Pineapple Fajitas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 30 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 191 milligrams
- Sodium
- 1432 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
- Sugar
- 9 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 avocado
1/3 cup sour cream
2 jalapeno peppers (1 chopped, 1 whole)
1 cup fresh cilantro, chopped
4 teaspoons fresh lime juice, plus wedges for serving
Kosher salt and freshly ground pepper
1/4 cup vegetable oil, plus more for the grill
1 pound peeled and deveined large shrimp
2 1/2 teaspoons fajita seasoning
2 bell peppers (red and/or orange), sliced
3 thickly sliced fresh pineapple rings
8 small flour tortillas
Directions
- Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
- Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
- Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
- Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
- Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.