Santa Fe Fajitas Recipe - Cooking Index
|1 lb||454g / 16oz||Medium prawns - - shelled and devein|
|3 tablespoons||45ml||Kikkoman lite soy sauce|
|1 tablespoon||15ml||Lime juice|
|1 tablespoon||15ml||Chopped cilantro|
|1||Green bell pepper - - thinly sliced|
|1||Red bell pepper - - thinly sliced|
|1||Red onion - thinly sliced|
|1 tablespoon||15ml||Vegetable oil|
|10||Eight-inch flour tortillas - - (warmed)|
|2 tablespoons||30ml||Tomatillo salsa - (optional)|
Place prawns in large plastic bag with mixture of next 3 ingredients. Press air out of bag; close top securely.
Refrigerate 30 minutes; turn bag over once. Saute vegetables in hot oil in large skillet over high heat 4 minutes; remove.
Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink. Return vegetables to pan; heat through.
To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa.
An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
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