Spicy Shrimp Fajitas with Coconut Crema

Ingredients

• about 450 g Large shrimp, peeled and deveined
• 2 medium Bell peppers (various colors), sliced
• 1 medium Red onion, sliced
• 2 tablespoons Fajita seasoning
• 1 tablespoon Coconut oil
• 1 can Coconut cream
• 2 tablespoons Lime juice
• 1/4 cup Cilantro, chopped
• 8 Corn tortillas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g large shrimp, peeled and deveined, with the 2 tablespoons fajita seasoning. Toss well to coat the shrimp evenly.
2. 2Place a 30.48 cm skillet over medium-high heat. Add the 1 tablespoon coconut oil and heat until it shimmers, about 1 minute.
3. 3Add the 2 medium bell peppers, sliced, and the 1 medium red onion, sliced, to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened.
4. 4Add the seasoned shrimp to the skillet with the vegetables. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp are pink and opaque and reach an internal temperature of 63°C.
5. 5While the shrimp and vegetables are cooking, prepare the coconut crema. In a small bowl, whisk together the 1 can coconut cream and the 2 tablespoons lime juice until smooth.
6. 6Warm the 8 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 30 seconds per side.
7. 7To assemble the fajitas, spoon the shrimp and vegetable mixture into the warmed corn tortillas. Drizzle generously with the prepared coconut crema and garnish with the 1/4 cup cilantro, chopped.

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