| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Mexican, Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
Flour tortillas |
| 1 |
lg |
Sweet onion; (Vidalia or Walla Walla or Texas Sweet), slice into 1" rounds |
| 2 |
|
Red bell peppers |
| 2 |
ts |
Olive oil |
| 2 |
|
Green onions; chopped |
| 1 |
c |
Diced tomato; (about 2 small tomatoes) |
| 2 |
|
Cloves garlic; crushed through a press |
| 1 |
ts |
Chili powder; or to taste |
| 1/2 |
ts |
Ground cumin |
|
|
Juice of 1/2 lime |
| 1 |
c |
Spicy tomato juice or plain tomato juice |
| 1 |
lb |
Shelled shrimp |
| 1/2 |
lb |
Fish; such as sea bass, orange roughy, or tuna, diced |
| 1 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Heat a barbecue grill to medium. Wrap the tortillas in aluminum foil and
warm on the grill away from direct heat. Grill the onion slices over heat
until browned and soft, about 15 minutes, turning once or twice. Separate
the onions into rings. Poke a hole in each red pepper and grill until the
skin is charred. Place in a plastic dish with an airtight lid and allow to
steam 15 minutes, or until cool enough to handle. Peel the peppers and
discard the skin, seeds and stems. Slice the flesh into strips and mix with
the onions. While the vegetables are grilling, prepare the fish filling. In
a large skillet, heat olive oil over medium heat. Add the green onions,
tomato and garlic and cook, stirring frequently, until the tomatoes are
soft, about 4 to 5 minutes. Stir in the chili powder, cumin, lime juice and
tomato juice and bring to a simmer simmer. Reduce heat to low and stir in
the shrimp and fish. Cook until the shrimp turn pink and the fish is
opaque, about 3 to 4 minutes. Stir in the cilantro. Serve the fish filling,
warm tortillas and peppers and onion mixture separately so each diner can
prepare her own fajita.
Recipe by: Albuquerque Journal
Posted to MC-Recipe Digest by "townsend@nm.net" <townsend@nm.net> on May 6,
1998
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