Paleo Avocado Crema Shrimp Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- 2 tbsp olive oil, divided
For the vegetables
- 3 bell peppers (red, yellow, and green), thinly sliced
- 1 large yellow onion, thinly sliced
- ½ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and scooped
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 small garlic clove, roughly chopped
- ¼ tsp salt
- 2 tbsp water
For the fresh pico
- 4 roma tomatoes, seeded and finely diced
- ½ white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
Instructions
- 1
Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and stir to combine. Taste and adjust salt, then set aside at room temperature while you prepare the rest of the dish.
- 2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, salt, and water to a blender or food processor and blend until completely smooth and pourable, about 30–45 seconds. If the crema is too thick to drizzle, add water 1 tsp at a time and blend again. Transfer to a bowl and set aside.
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