Anti Inflammatory Pickled Jalapeño Shrimp Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 3 tbsp pickled jalapeño brine (from the jar)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ⅓ cup sliced pickled jalapeños
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp mayonnaise
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- 8 small flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
In a large bowl, combine the pickled jalapeño brine, 1 tbsp of the olive oil, cumin, smoked paprika, garlic powder, onion powder, cayenne, and salt. Add the shrimp and toss to coat. Let marinate at room temperature for 20 minutes — do not marinate longer, as the brine will begin to cure the shrimp.
- 2
While the shrimp marinates, make the slaw. In a medium bowl, whisk together the lime juice, mayonnaise, honey, and salt until smooth. Add the green cabbage, red cabbage, and cilantro and toss until evenly coated. Set aside.
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