Fajitas

Shrimp Fajitas

8  flour tortillas  
2  green onions, sliced 
3 tbsp lime juice 
1 tsp vegetable oil 
1  clove garlic, 
minced or pressed 
1/2 tsp ground cumin 
1/2 tsp ground coriander 
1/2 tsp chili powder 
1/4 tsp salt 
1/4 tsp ground red pepper (cayenne) 
1 lb shelled, deveined raw shrimp  
6 oz 1 medium-size ripe avocado 
1/2 cup sour cream 
1 1/4 lbs 3 medium-size tomatoes, 
seeded and chopped 
1/2 cup thinly sliced radishes 
1/2 cup minced red or white onion 
1  fresh jalapeno Chile, 
seeded and minced 
1 tbsp minced cilantro 
salt 
ground red pepper (cayenne) 
  
Prepare Radish & Tomato Salsa, 
cover and set aside.
Lightly brush tortillas 
with hot water. 
Stack , wrap in foil, 
and heat in a 350 degree 
oven until warm 
(10 to 12 minutes).
Meanwhile, 
in a large bowl, 
stir together green onions, 
lime juice, oil, garlic, cumin, 
coriander, chili powder, 
the 1/4 tsp salt and 
the 1/4 tsp red pepper. 
Add shrimp and stir to coat. 
Let marinade for 5 minutes, 
turning a few times.
While shrimp marinates, 
pit, peel and dice avocado, 
place in a small bowl. 
Spoon sour cream 
into another small bowl.
Place a wide nonstick 
frying pan over medium heat. 
Add shrimp and their marinade. 
Cook, stirring often, 
until shrimp are just opaque 
in center, cut to test 
(3 to 4 minutes).
To serve, 
pour shrimp onto a platter. 
Fill tortillas with shrimp, avocado, 
Radish & Tomato Salsa, 
and sour cream, 
fold to enclose 
and eat out of hand.

RADISH & TOMATO SALSA: 
In a bowl, mix tomatoes, 
radishes, red onion, chili 
and cilantro. 
Season to taste with 
salt and red pepper. 

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