Paleo chicken and shrimp fajitas
1/2 large yellow onion
assorted peppers (we used 1 pasilla, 1 red bell, 1 anaheim, 2 fresnos, and 1/2 jalapeno)
2-3 cloves of garlic, minced
1-2 tbsp coconut oil
shrimp and chicken
Mexican seasoning (or your favorite blend of spices)
lettuce leaves (we used leaf lettuce but butter lettuce would be better)
- Slice the onion and peppers into thin strips. For the hotter peppers, chop them finely instead.
- Clean/shell the shrimp and toss them in a bowl with half the minced garlic, and coarse salt, Mexican seasoning, and lime juice to taste.
- Chop the chicken into bite-size pieces or smaller and toss them in a second bowl with the rest of the minced garlic, and coarse salt, Mexican seasoning, and lime juice to taste, just like for the shrimp.
- Heat the coconut oil in a large skillet and saute the chicken. When it is cooked through, remove the chicken from the pan and set aside.
- Saute the shrimp until just pink, about 2 minutes per side. Remove from the pan and set aside.
- Add some more coconut oil if necessary and saute the veggies until they're as cooked as you like them. Season with salt as they cook.
- Add the shrimp and chicken back to the pan and stir to heat through. Put a scoop of the mixture from the pan on each lettuce leaf, top with salsa, guac, and cilantro, and squeeze some lime on top. If you don't want to have to eat it with a fork, use a lower filling-to-lettuce ratio! Enjoy!
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