Are you ever at a Mexican restaurant waiting for your order when behind you comes the showy sizzle of a big platter of steaming fajitas? You know the kind that makes every table turn their heads to see what the commotion is all about? I know I have.
However, anytime I have made stovetop fajitas my kitchen is simply left showered in greasy spots perhaps remind me that they are in fact greasy?! So…I came up with these Baked Fajitas. Though they don’t have the grand entrance of the sizzling ones, they are super skinny and flavorable. Because you make them in the oven, they would also be simple for entertaining with (leaving your hands free to make margaritas and guacamole!) We loved these so much we have had them three times–seriously. Disfruta!
Here’s What You Need: (Serves four)
1/2 tsp each paprika, cumin, Mexican oregano, salt
2 TBS of cilantro plus extra for serving
Extra virgin olive oil (approx 2 TBS)
1/2 lb of shrimp, peeled and deveined and seasoned with s+p
1 small onion, chopped
2 cups mixed bell peppers, sliced
1/2 each large zucchini and large yellow squash
Tortillas (Preferably whole grain)
1 package of Uncle Ben’s Ready Whole Grain Medley Santa Fe (optional)
Here’s What You Do:
Preheat the oven to 425. Stir the peppers, onion, squash and zucchini together with the olive oil and seasoning and bake for 15 minutes. Add in the shrimp, stirring to coat them in the pepper mixture and bake for another 5-6 minutes or until the shrimp is cooked through. Toss with the cilantro and squeeze half of the lime over the top. Microwave the rice and stir in additional cilantro and squeeze the extra lime in. Serve with warmed tortillas. Delicioso!
I love “adapting” Mexican food. You can simply cut the veggies smaller and serve it with the rice and the tortillas rolled up. I even served a couple of shrimp on the side as fun finger food. You could also make quesadillas or even top nachos with the rice and veggies.