Spicy Potatoe Chips and Shrimp Fajitas COMBO
Shrimp Fajitas
INGREDIENTS:
4 whole wheat tortillas
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 tsp cumin
1 tsp chili powder
2 garlic cloves, crushed
1 pound medium shrimp, peeled and deveined
1 medium, onion sliced vertically
1 red or yellow pepper, deseeded and cut into strips
PREPARATION:
Preheat oven to 350 degrees. Wrap tortillas in foil and warm them for 15 minutes.
Combine cilantro, lime juice, cumin, chili powder and garlic in a glass bowl.
Add shrimp, stir well and marinate for 15 minutes.
Sauté onion and pepper for a 3-4 minutes, until softened. Remove vegetables from skillet and keep warm.
Add shrimp with the marinade; sauté until just pink, about 3 minutes.
Return vegetables to the skillet and cook for 1-2 more minutes, until heated through.
Spoon mixture on to warmed tortillas, top with salsa as desired.
make 4 Fajitas
Spicy Potatoe Chips
1 potatoe peeled and very thinly sliced
1 tablespoons olive-oil
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon salt
Preheat the oven to 375° F.
Line two baking sheets with foil and spray with nonstick cooking spray.
In a small nonstick skillet, heat the oil. Add the curry powder; cook, stirring, until just fragrant, 15-20 seconds.
Remove from the heat; stir in the paprika and drizzle over the potatoes.
Sprinkle with the salt; toss to coat.
Arrange the potatoes in a single layer on the baking sheets and spray evenly with nonstick cooking spray.
Bake until lightly browned, 12-15 minutes; turn and bake until slightly browned at the edges, 5-10 minutes longer
(watch for burning).
Place in a paper towel-lined serving bowl and serve warm.