Anti Inflammatory Pickled Jalapeño Shrimp Fajitas with Cilantro Slaw

Total time55 min

Prep time25 min

Cook time10 min

Anti Inflammatory Pickled Jalapeño Shrimp Fajitas with Cilantro Slaw

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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)
Trader Joe's Pickled Jalapeño Pepper Slices
Ricos Pickled Jalapeño Slices
See all
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 note
Added 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 tip
Warm briefly before folding to improve flexibility.
1 avocado, sliced (optional)
lime wedges, for serving (optional)
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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