Santa Fe Fajitas

These Santa Fe-style shrimp fajitas get their kick from an unexpected marinade: soy sauce, lime juice, and fresh cilantro. That soy-lime combo gives the shrimp a salty, tangy depth that straight-up Tex-Mex seasoning can’t match.

The shrimp only need 30 minutes in the marinade. While they soak, you sear sliced red and green bell peppers and red onion over high heat until they’re charred at the edges but still crisp. The shrimp go into the same hot skillet and cook in just 2 minutes.

Wrap everything in warm flour tortillas and hit it with tomatillo salsa. The tomatillo’s tartness pairs perfectly with the soy-lime shrimp.

Chef Tips

• Keep the heat high when you sear the vegetables. You want color and char, not steamed peppers.
• Don’t overcook the shrimp. Once they turn pink and curl slightly, they’re done. Another minute and they’ll be rubbery.
• Warm tortillas directly over a gas flame or in a dry skillet for 15-20 seconds per side. Microwave makes them gummy.

Variations

• Use chicken thigh strips in place of shrimp. Marinate for an hour instead of 30 minutes.
• Add sliced jalapeños to the vegetable sauté for extra heat.
• Go low-carb with butter lettuce wraps instead of tortillas.