Red Meat Allergy Friendly Gluten Free Shrimp Fajitas with Avocado Crema
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tbsp olive oil
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 small jalapeño, seeded and roughly chopped
- ¼ cup fresh cilantro leaves
- 1 small garlic clove
- ¼ tsp salt
For serving
- 8 gluten free tortillas
- lime wedges (optional)
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a mixing bowl, combine the shrimp with 2 tbsp olive oil, cumin, smoked paprika, chili powder, garlic powder, 1/2 tsp salt, black pepper, and 1 tbsp lime juice. Toss until the shrimp are evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the shrimp marinates, make the avocado crema: combine the avocados, sour cream, 2 tbsp lime juice, jalapeño, cilantro, garlic clove, and 1/4 tsp salt in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust salt if needed, then set aside.
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