Fajita's... the hub's favorite meal... so we make these often and try and put a new spin on them every time! There are so many different healthy varieties you can create with this meal. Some of our favorite lean protein options are chicken, shrimp, tilapia, and steak! We also love to mix it up with toppings including both unique salsas and purees. Calories can really add up with some fajitas though if you're packing on the sour cream and cheese, so stick with us and we'll keep those waistlines in check! Tonight we are making shrimp fajitas with a roasted poblano puree! We're also going low-carb tonight by wrapping this meal in a cool and crunchy lettuce wrap :) This is a super healthy meal, where you can eat not only one, but two, wraps for only 311 calories!
We start off by making our poblano puree. Simply pop two roasted poblanos, garlic, fresh cilantro, chicken stock, lime juice and one avocado into your food processor and blend away! The avocado gives the puree a nice and creamy consistency which accents the poblanos wonderfully.
We sauteed our peppers and onions until browned and caramelized to perfection! The last and final step was to grill our shrimp. We tossed our shrimp with cumin, cilantro, garlic and lime juice which gave our shrimp a delicious Mexican flair. As you can see this is a super simple dinner to put together and comes together in no time at all! This is a quick and easy weeknight meal you can feel good about feeding your family!
Portion up two shrimp fajitas per person and enjoy :)
Nutrition Facts Per Serving
Serving size: 2 wraps
Dietary Fiber: 4.6
Shrimp Fajita Lettuce Wraps with Poblano Puree
1 pound shrimp
2 poblano pepper
2 peppers (green, red, yellow, orange - whatever you have on hand)
1 red onion
1 cup chicken stock
6 cloves garlic
1 handful cilantro
lettuce for wraps - we used boston lettuce
Let's get cooking!
1. Heat oven to broil. Place poblano peppers on baking tray and top with light coating olive oil. Roast peppers in oven for 20 minutes turning halfway through
2. Peel peppers and toss in food processor with 3 cloves garlic, most of the cilantro (leave a little for shrimp), juice from one lime, 1 cup chicken stock and 1 avocado. Blend until smooth and set aside
3. Chop red onion and 2 remaining peppers into thin slices and saute in pan with one tbsp olive oil for approx 20 minutes - turning in the pan every so often - or until browned
4. Meanwhile, start on shrimp. Peel shrimp and remove tails. Add one tbsp to grill pan and toss in shrimp, remaining cilantro, garlic and the juice from the remaining lime. Cook for approx 3 minutes per side. Shrimp will be pink when fully cooked (we keep ours on a little longer because we like them more well done - use your own judgement here!)
5. Line lettuce leaf with first the peppers and onions, 3 shrimp, and top with 2 tbsp of poblano puree
Serves 4 healthy portions! Enjoy :)