Shrimp & zucchini fajita tacos
410 cals, 30p, 29c, 17f (per meal)
2 tbsp (31g)
1 dash (0g)
1/4 medium (2-1/2" dia) (28g)
1/2 tbsp (8mL)
1/4 large (41g)
1/2 medium (98g)
4 oz (114g)
1 tortilla (approx 7-8" dia) (49g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Prep veggies then heat a large skillet over medium heat. Add half of the oil along with the zucchini, onion, bell pepper, and a dash of salt/pepper. Saute the vegetables until somewhat softened, about 5-10 minutes.
2
Meanwhile, in a separate skillet, add the rest of the oil, along with the shrimp, chili powder, and a dash of salt/pepper. Stir until shrimp are well coated and saute until they are bright pink on the outside and the inside is no longer transparent, about 2-3 minutes per side.
3
Evenly distribute the fajitas and shrimp across the tortillas. Top with guacamole and serve.