Succulent Sauteed Shrimp Fajitas

1 lb medium shrimp, peeled and deveined
1 clove garlic, pressed
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
2 red or green bell peppers, seeded and sliced
3 Tbsp chopped fresh cilantro
8 flour tortillas
2 onions, sliced
salsa and sour cream, to serve

Preheat the oven to 350 degrees F.

Combine the shrimp, half the lime juice, half the oil, half the salt, half the pepper and all the chili powder and cumin, stirring well to coat the shrimp. Heat the rest of the oil in a skillet over a medium high heat and cook the onions for about 5 minutes, until they are translucent. Add the rest of the salt and pepper and the bell peppers. Cook for another 5 minutes, stirring often.

Add 2 tablespoons of the cilantro and transfer the mixture to an ovenproof bowl.
Put it in the oven to keep warm. Heat a skillet over a medium heat and add the shrimp. Sauté them for about 4 minutes or until they are just cooked. Stir in the rest of the cilantro and lime juice. Wrap the tortillas around the vegetables and shrimp and serve with salsa and sour cream.

Easy Chicken Fajitas

3 skinned, boned chicken breasts, sliced into strips
1 onion
1 green or red bell pepper, sliced into strips
envelope of fajita seasoning
6 flour tortillas
6 slices cheddar cheese
1 small pot sour cream
hot sauce
salsa

Remove the tortillas from the pack and wrap them in tinfoil. Wrap them tightly and don't add water. Place in a 350 degree F oven to warm for 15 minutes. Heat some cooking oil in a skillet and cook the chicken for about 7 minutes until it is half done. Add the bell peppers and onions and cook until tender. Place the chicken mixture into the center of each tortilla, add sour cream, sliced cheese and a dash of hot sauce, roll up and serve with salsa on the side.

Grilled Fajitas with Fresh Grilled Vegetables

Grilled Fajita Recipe with Fresh Grilled Vegetables

16 oz can refried beans, warm
1/2 cup shredded Mexican cheese
8 small flour tortillas
1 yellow squash, sliced
1 zucchini, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 tsp chili powder
2 tsp ground cumin
3 Tbsp lime juice
1/8 tsp cayenne pepper
1/2 tsp salt
1 lb aspsaragus spears, trimmed
1 red onion, sliced

Preheat the grill. Combine the cumin, lime juice, cayenne pepper, salt, and chili powder in a bowl and brush this mixture over the onion slices. Microwave them on high for a minute, and then set them to one side. Toss the onions with the rest of the prepared vegetables and the rest of the lime juice mixture.

Leave it to marinate for 30 minutes. Grill the asparagus for 10 minutes, the onion slice for 8 minutes and the bell peppers for 10 minutes. The squash will take about 6 minutes. Heat the tortillas according to the directions on the pack. Spread each tortilla with refried beans, then some of the vegetables and some cheese. Fold them in half and serve hot.

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