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CINCO DE MAYO PLATO FAJITA

CINCO DE MAYO PLATO FAJITA

CINCO DE MAYO PLATO FAJITA

¡Feliz Cinco de Mayo!

Well, Cuatro de Mayo today.  But you know what I mean.  I wanted to share this wonderful recipe a day early in case ya’ll want to make it tomorrow!!  (I highly recommend doing so.)  Who doesn’t love celebrating Cinco de Mayo with a nice Mexican inspired meal!?!  If you’re looking for something quick and easy, you should try the Turkey Tacos I made last week.  Too good.  But if you’re down for something a little more in depth and time-consuming, boy do I have the recipe for you 🙂

I’m calling this “Plato Fajita” which means fajita plate.  (Duh.)  I was inspired by Chipotle’s Burrito Bowl, but with a fresher and lighter vibe.  It consists of three parts: the shrimp, the guac-salsa, and the peppers. So here goes.

What you need:

1 bag frozen shrimp

1 red onion

3 green onions (like 3 stalks, I mean)

2 large tomatoes

2 avocados (make sure they’re still fairly hard)

cilantro

2 limes

3 bell peppers (I used one red, green, and yellow)

cumin

chili powder

garlic powder

cayenne pepper

salt

coconut oil

The process:

Start by putting your frozen shrimp in a colander and leave COLD water running over them.

Dice tomatoes, and put into a large bowl.  Dice red onion next, but only put 3/4 into the bowl.  Put the rest to the side.  Mince green onion and cilantro, and cut up your avocados into cubes.  (Mine were more like rectangular prisms, don’t worry about the shape.)  Put ingredients into the bowl and mix altogether.  Squeeze juice of one lime, and pour over 1 tablespoon of both chili powder and cumin.  Mix together.  Add salt to taste.

Next, your shrimp shall be defrosted by now.  Time to peel them. (I always feel like I’m undressing the little buggos.)  Place them into a bowl and into the fridge.

Chop up your peppers.  I like to keep mine long but some people like them smaller.  Whatever floats your boat.  In a frying pan, scoop two tablespoons of coconut oil.  Place peppers and the rest of the red onion, and turn to high heat.  Pour 1/2 tablespoon of cumin, 1/2 tablespoon chili powder, 1 teaspoon garlic powder, and 1 teaspoon cayenne pepper over.  Stir.  These will cook for a long time, you want your peppers to be floppy with only a tiny crunch.  Don’t worry about the onions getting too brown.  Add salt towards the end.  Place in bowl when finished.

In the same frying pan, add 1 more tablespoon of coconut oil.  Get your shrimp, place them in, and turn heat to high.  Squeeze half a lime over, salt, and 1 teaspoon garlic powder.  Mix these and make sure they get completely cooked.  Place in bowl 🙂

Finishing touches:

Chop up some romaine lettuce and put on your plate.  (Or bowl 😉 )  You can separate everything like I did in the photo, because each individual thing by itself is amazing.  But it was also quite delicious to mix them altogether.  Have fun with it.  Get ~saucy~.

Seriously, though – this. meal. was. amazing.  I really surprised myself (and even more so my parents).  Quite the success!!

¡Espero que todos tengan un gran Cinco de Mayo!!  Abrazos y besos.

Fondly, Emily




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2 Comments
  • yvete says:

    Oh this looks so delcious!! I think I just found my menu for tonight😉

    • Emily says:

      Oh my gosh yay!!! It was soooo good I promise you’ll love it!! Let me know how it goes 🙂

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