FOIL-PACKET CHICKEN FAJITAS
Bring your favorite restaurant dish home with these personal-sized foil-packet fajitas. They take no time to prepare, clean-up is a breeze and they are totally customizable, so even the pickiest eater will dig in.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
- Toss the chicken with the onion and bell peppers in a large bowl.
- Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
- Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
- Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
- Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.
GRILLED SHRIMP FAJITAS
Grilled shrimp fajitas get a helping hand from a packet of marinade mix. Top with crema con sal, cilantro, and shredded asadero cheese.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes.
- Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray.
- Add onions to the hot grill, keeping rings intact. Add bell peppers. Grill for 3 to 5 minutes per side. Transfer to a cutting board and chop roughly.
- Grill shrimp until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl covered with aluminum foil to keep warm.
- Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 36.3 g, Cholesterol 345.6 mg, Fat 20.2 g, Fiber 3.6 g, Protein 42.8 g, SaturatedFat 3.7 g, Sodium 762.1 mg, Sugar 5.1 g
SHRIMP FAJITA SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
- Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
- Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
- Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.
Nutrition Facts : Calories 460 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 180 milligrams, Sodium 1640 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 27 grams
SHRIMP FAJITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 servings (8 fajitas)
Number Of Ingredients 14
Steps:
- Preheat a grill to medium-high heat.
- In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
- Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
- Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
- Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.
GRILLED SHRIMP FAJITAS
Surprise your family with sizzling, restaurant-quality fajitas! A spicy marinade fabulously flavors shrimp.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.
- Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
- Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
- On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.
Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 175 mg, Fat 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 4 g, TransFat 1 g
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