About this recipe:This is a twist on a classic fajita recipe using prawns instead of beef or chicken. Serve with refried beans and Spanish rice to make an easy midweek supper!
1 1/2 tablespoons vegetable oil, divided
1 green pepper, sliced
1 red pepper, sliced
450g medium prawns - peeled and deveined
1 small onion, chopped
1 sachet taco or fajita seasoning
3 tablespoons water, or as needed
6 flour tortillas, warmed
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Method Prep:10min › Cook:15min › Ready in:25min
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the red and green peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the pan and set aside.
Pour the remaining 1/2 tablespoon of oil into the pan, and add the prawns. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the pan. Stir in taco or fajita seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Hi. I'm a regular on the US site, but found this recipe during a web search. I made it exactly as written (what a pleasant surprise to find that 450g of shrimp is just about equal to 1 lb. here). It tasted okay, but it wasn't as great as I'd expected. Maybe the packet (what you call a "sachet") of taco seasoning that I chose was too bland. Also, I used large (about 10 inches) flour tortillas, and the fajita filling wasn't nearly enough to fill them all, so I'd recommend that others choose smaller tortillas. Kind of a shame, because I love shrimp fajitas, and this recipe was just underwhelming, sorry. - 11 May 2011