- Prep Time 0:15
- Cook Time 0:15
- Estimated Cost $16.50
- 3 Comments
I know those handy-dandy spice fajita seasoning packets seem like a great deal, but don’t bother. First of all, they’re full of far more sodium than you’d ever actually want to eat. Secondly, for a one time purchase of a little chili powder and cumin you can make fajitas over and over again. I like to switch up the protein—chicken, skirt steak and even tempeh are all great choices.
- 1/2 lb medium shrimp, tails removed $8
- 1 tbsp vegetable oil Pantry
- 1 red bell pepper, seeded and cut into 1" strips $0.50
- 1 green bell pepper, seeded and cut into 1" strips $0.50
- 1/2 yellow onion, cut into 1" chunks $1
- 1 cup button mushrooms, sliced $1
- 1 cup broccoli florets $1
- 2 tsp chili powder $1.50 for 1 oz.
- 2 tsp cumin $1.50 for 1 oz.
- 1 tsp salt Pantry
- 2 tsp freshly ground pepper Pantry
- 2 cloves garlic, minced Pantry
- 6 fajita-sized flour tortillas $1.50
- Preheat the oven to 300 degrees F. Wrap the tortillas tightly in foil and place in the warm oven.
- Heat the oil in a large cast iron skillet (or other heavy skillet) over high heat. Add the onions and cook for 1 minute. Add the peppers, broccoli, and mushrooms and garlic and cook for another 2 minutes until the onions begin soften.
- While the vegetables cook, combine the cumin, chili powder, salt and pepper in a small bowl and whisk together with 1/4 cup water. Set aside.
- Add the shrimp to the fajita pan and pour the spice mixture over the entire contents of the pan. Cook just until the shrimp turn pink.
- Pull the tortillas out of the oven, take them out of the foil and wrap in a clean dish towel or napkin. Serve the fajitas in the pan so they stay warm and wrap the vegetable-shrimp mixture in hot tortillas at the table. Also delicious with guacamole or sour cream.