Mold Detox Friendly Gluten Free Poblano-Lime Shrimp Fajitas
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Learn more →Ingredients
4 servings
For the shrimp marinade
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp ground cumin
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the vegetables
- 3 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 1 red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
- ½ tsp kosher salt
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Can be omittedsour cream
Instructions
- 1
In a medium bowl, whisk together 2 tablespoons of the olive oil, the lime juice, cumin, smoked paprika, chili powder, 1/2 teaspoon salt, and black pepper. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15 minutes — no longer, as the lime juice will begin to denature the proteins.
- 2
Heat a large cast iron skillet over high heat until it just begins to smoke. Add the remaining 1 tablespoon olive oil, then add the poblano strips, onion, and red bell pepper in a single layer. Season with 1/2 teaspoon salt. Cook undisturbed for 3 minutes, then toss and continue cooking for 4–5 minutes more, until the vegetables are charred at the edges and tender but still have some bite. Transfer to a plate.
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