Shrimp Fajita Cups
Prep: 20 minutes
Bake/Cook: 12 minutes • Serves: 4
2-1/2 tablespoons Filippo Berio® olive oil
1 pound raw 26-30 count tail-off peeled and deveined shrimp, thawed if necessary and chopped
1 package (1 ounce) fajita seasoning
1 cup finely chopped orange, red and/or yellow bell peppers
1/2 cup finely chopped yellow onion
1/2 cup crumbled queso fresco
2 tablespoons chopped fresh cilantro plus additional for garnish (optional)
1 medium avocado, peeled, pitted and chopped
2 tablespoons fresh lime juice
1/4 cup sour cream
1/4 cup Pace® chunky mild or medium salsa
1.Preheat oven to 350°. On large microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 15 seconds or until warm. Brush both sides of tortillas with 1-1/2 tablespoons oil; gently press into 12-cup standard muffin pan. Bake tortillas 12 minutes or until golden brown and crisp.
2.In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp, seasoning, peppers and onion; cook 7 minutes or until shrimp turn opaque throughout, stirring frequently. Remove skillet from heat; stir in 1/4 cup queso fresco and cilantro. Makes about 3 cups shrimp mixture.
3.In small bowl, with back of fork, mash avocado and lime juice; stir in sour cream. Makes about 2/3 cup avocado cream.
4.Fill cups with shrimp mixture, salsa, avocado cream and remaining 1/4 cup queso fresco; garnish with cilantro, if desired.
Approximate nutritional values per serving (2 fajita cups, 4 teaspoons avocado cream):
562 Calories, 29g Fat (8g Saturated), 155mg Cholesterol, 1520mg Sodium,
54g Carbohydrates, 4g Fiber, 8g Sugars, 1g Added Sugars, 26g Protein
Smart Swaps:
Swap in chicken, tofu or beans for your preferred protein. Make mini cups using wonton wrappers or lettuce leaves.
Cook the filling ahead of time and reheat when ready to serve.
