Shrimp fajitas are cooked with a homemade Yucatan pibil adobo sauce for fragrant and festive flavors.
Ingredients
Pibil Adobo
- 2.5cm piece Mexican cinnamon stick (Ceylon cinnamon)
- 20 black peppercorns
- 4 allspice berries
- 1 tbsp cumin seeds
- 6 whole cloves
- 1/2 tsp salt
- 3 cloves garlic
- 1 tbsp dried oregano
- 1/4 pkg (100g pkg) achiote paste
- 1/2 cup Naranja Agria juice (sour orange juice)
Prawns Fajitas
- 6 White Corn Tortillas
- 6 Guerrero® Homestyle Soft Tacos
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 red capsicum sliced
- 1 green capsicum, sliced
- 1 orange capsicum, sliced
- ½ tsp salt and pepper
- 680g peeled deveined prawns, tail removed
- 2 tbsp finely chopped fresh coriander
Method
Pibil Adobo
1. Heat dry skillet over medium heat. Add cinnamon stick, peppercorns, allspice berries, cumin seeds and cloves; cook, shaking pan occasionally, for 2 to 3 minutes or until toasted and fragrant. Let cool completely.
2. Using mortar and pestle, finely grind spices and salt into powder. Stir in garlic and oregano; grind into paste. Transfer to bowl with achiote paste; slowly mix in juice until well combined. Set aside.
Prawns Fajita
1. Warm tortillas according to package directions.
2. Heat oil in a large skillet set over medium-high heat; cook onion, red capsicum, green capsicum and orange capsicum for 3 to 5 minutes or just until tender. Season with salt and pepper; transfer to plate.
3. Stir Pibil Adobo into skillet; bring to boil. Cook for 2 to 3 minutes or until thickened and fragrant. Stir in prawns; cook for 1 to 2 minutes or just until starting to curl and cooked through. Stir in vegetable mixture until heated through. Sprinkle with coriander.
4. Serve prawns fajitas in warm tortillas.
Tips
If you can’t find Naranja Agria juice, substitute ¼ cup regular orange juice, 2 tbsp lime juice and 2 tbsp lemon juice, or ⅓ cup orange juice, 2 tbsp grapefruit juice and 2 tsp lime juice.
For extra-spicy fajitas, serve with seeded and diced habanero chillis or habanero hot sauce if desired.
