Friday, April 23, 2010

Shrimp and Scallop Fajitas

Technically any 'fajita' dish not containing beef, specifically skirt steak, would more appropriately be called a stir fry. Fajita means skirt steak, but has come to mean any meat or seafood quickly sauteed, or grilled, and rolled in a tortilla. 
Ultra easy and very healthy, fajitas are authentic Mexican fare. No deep frying and no mountain of melted cheese, just fresh, assorted peppers, onions, and marinated seafood, meat or tofu quickly sauteed, or grilled  at high heat in an iron skillet with a splash of olive oil.
 Served with warm corn tortillas, black beans, avocado, and fresh salsa...what could be easier?
Above is shrimp and scallop fajita/stir fry with red and green peppers, passilla chili, Anaheim chili, Spanish onion, and fresh cilantro.  Marinade for seafood is a simple blend of 2 limes, shown above with juice of 3 key limes and 2 tangerines,  2 tsp ground cumin, 2 minced jalapeno, 1/2 minced serrano,  1/4 cp chopped cilantro, 1 TB fresh mexican oregano, pinch of sea salt. Seafood only needs 10 minutes in marinade before cooking. Beef fajita marinades are best with skirt steak and a 12-24 hour marinade.

An excellent dish, and cooking technique for good health and perfect weight

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