jerk shrimp fajitas with tequila pineapple salsa
Did someone say "Olé!"?
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper, or to taste
- 2 tbsp butter
- 2 red bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 8 corn or flour tortillas
- 1/2 cup cotija cheese (or feta)
- fresh chopped cilantro and limes, for serving
tequila pineapple salsa
- 2 cups fresh pineapple, cubed
- 1/4 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp orange juice
- 1-2 tbsp tequila
- 1 jalapeno, deseeded and diced
Instructions
- Pat the shrimp dry. Make sure they are completely thawed, if previously frozen.
- Whisk together the seasonings through cayenne pepper, as well as a pinch each of salt and black pepper. Toss the shrimp in the blend until fully coated.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches as needed, add the shrimp and sear for 2 minutes per side. Add in the butter and swirl around the shrimp until golden, about 2-3 minutes longer. Move shrimp to a plate.
- Drizzle in another tablespoon of olive oil as needed. Saute the peppers and onion for 3-4 minutes until soft. Add the shrimp and all the juices from the plate into the pan and toss with the peppers and onions until warmed through.
- To make the salsa, stir together all ingredients until combined.
- Warm the tortillas in the microwave, under a damp paper towel, for 30-45 seconds until pliable. Divide the fajita filling among the tortillas. Top with the pineapple salsa, cotija and chopped cilantro, as desired. Serve alongside any leftover salsa.
Notes
*To store: Components keep well, covered, in the fridge for up to 5 days. Store separately from tortillas.