Shrimp Fajitas with Avocado, Cotija Cheese & Tomatillo Sour Cream
New & Notable

Shrimp Fajitas

with Avocado, Cotija Cheese & Tomatillo Sour Cream

35 MIN
+$1.99/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Get ready for fajita night! We're coating shrimp in classic Mexican spices and serving them alongside roasted peppers and onion, marinated avocado and radishes, a creamy tomatillo-poblano sauce, fluffy white rice, and more, for combinations everyone will enjoy.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Shrimp Fajitas with Avocado, Cotija Cheese & Tomatillo Sour Cream
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 8 Flour Tortillas
    • 1 cup Long Grain White Rice
    • 2 Bell Peppers
    • 1 Yellow Onion
    • 1 Avocado
    • 6 oz Radishes
    • ⅓ cup Tomatillo-Poblano Sauce
    • ¼ cup Sour Cream
    • 1 Lime
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Grated Cotija Cheese
    Cook the rice
    1 Cook the rice

    Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the sliced radishes and the juice of 2 lime wedges. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and tomatillo sauce. Taste, then season with salt and pepper if desired.

    Roast the vegetables
    3 Roast the vegetables

    Place the sliced onion and sliced peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and softened. Remove from the oven and evenly top with the juice of the remaining lime wedges. Carefully stir to coat.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cooked chicken, tomatillo sour cream, roasted vegetables, marinated avocado and radishes, and cotija. Serve the cooked rice on the side. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the sliced radishes and the juice of 2 lime wedges. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and tomatillo sauce. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Roast the vegetables
    3 Roast the vegetables

    Place the sliced onion and sliced peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and softened. Remove from the oven and evenly top with the juice of the remaining lime wedges. Carefully stir to coat.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Cook the chicken
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cooked chicken, tomatillo sour cream, roasted vegetables, marinated avocado and radishes, and cotija. Serve the cooked rice on the side. Enjoy!

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