- Oct 04, 2023
- 2 pounds red Argentine shrimp, peeled and deveined
- 1 large green bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 1 large poblano pepper, cut into strips
- 1 large red onion, cut into strips
- 4 Roma tomatoes, sliced
- 1 bunch cilantro, chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 1 tablespoon oregano
- Juice of ½ lime, plus lime wedges for serving
- 8 fajita-sized tortillas
- Herdez Avocado Hot Sauce
n a mixing bowl, place the shrimp and lightly drizzle with olive oil (about 3 tablespoons). Add the chopped garlic, season with 2 teaspoons of each Blackstone seasoning, and add 2 tablespoons of chopped cilantro. Mix to coat evenly and allow to marinate for 20 minutes.
Meanwhile, slice the peppers and onions, adding them to a large mixing bowl. Slice the tomatoes and keep them aside for now. Season the peppers and onions with a drizzle of olive oil (about ½ cup) and season with both Blackstone seasonings to your liking, or about 1 tablespoon each, plus 1 heaping tablespoon of oregano. Mix to coat.
Heat a griddle on high heat and add the peppers and onions, tossing to cook quickly and char the veggies, approximately 2 minutes. Add a drizzle of oil to toss the tomatoes into and allow them to cook quickly for 1 minute, tossing to combine with the peppers and onions. Slide these aside to one side of your griddle and turn the heat off or set it to the lowest setting.
Moving quickly, add your marinated shrimp to the hot zone. Allow the shrimp to cook for 1 minute per side. Then, bring the veggies back over to mix in with the shrimp, cooking for an additional 1-2 minutes, and squeeze lime juice (juice of ½ a lime) over them. Return the shrimp and veggies to the cooler side of your griddle to stay warm on residual heat while placing tortillas on the hot zone to warm and toast for 30-60 seconds per side.
Plate the shrimp and veggies alongside the warmed tortillas, garnished with cilantro, lime wedges, and Herdez Avocado Hot Sauce. Rice and beans are optional. Enjoy!