Skillet Shrimp Fajitas

Ingredients

• 2 serrano chiles
• 1/2 cup medium red salsa, store-bought or homemade
• 1/2 lime, juice only
• Pinch of salt
• 2 teaspoons mild chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated onion
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes, optional
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1/2 large red onion, sliced, about 1 cup
• 10 medium flour tortillas
• Fresh avocado
• Salsa
• Fresh cilantro
• Sour cream

Directions

1. Start with the salsa. Blister the serrano chiles over medium heat in a cast iron skillet for 2 to 3 minutes on each side, or put them on a grill set to medium-high heat. When they are cooked, halve the peppers and scrape out the seeds. Chop them up, then mix them into your favorite salsa with the lime and salt. It gives the salsa a real kick in the best way.
2. For the shrimp, stir together the chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and red pepper flakes, if using. Toss the shrimp with 1 tablespoon of olive oil, then add 2 tablespoons of the spice mixture and mix until the shrimp are evenly coated.
3. Pour 1 tablespoon olive oil over the peppers and onions, then add the rest of the spice mixture. Give everything a good stir so the vegetables are seasoned all over.
4. To make the fajitas on the stove, warm a large skillet over medium-high heat. If you are using the grill, bring it to medium-high heat and set a grill pan on it. When the pan is hot, add the vegetables and cook for 5 to 6 minutes, until they soften and get a little charred in places. Push the vegetables over to one side of the pan and add the shrimp. Cook for 3 to 4 minutes, stirring often, until the shrimp are cooked through. They move fast, so stay close.
5. Spread a little sour cream on the flour tortillas. Fill the tortillas with the shrimp and vegetables, using 3 to 4 shrimp per tortilla if you like. You can take the tails off before serving, or let everyone handle that at the table. Finish with avocado, salsa, fresh cilantro and/or sour cream.
6. Any extra fajita filling will do fine in the refrigerator for 1 day or 2. Rewarm it in a skillet over medium-low heat until heated through. I would skip the microwave unless you want it to smell like shrimp for a while.