Food You Can Eat: Spicy Shrimp Fajitas with Grilled Pineapple

Fajita "undressed".

Alrighty! This is easy, yummy, and can be made with tofu, chicken, pork, or beef as the protein if you don’t want to use the shrimp. It only uses one pan, but requires two bowls a plate kept warm in a low oven.

Heat your grill or largest stove burner to medium high and add your largest skillet on top to preheat. Bonus points if you have a cast iron pan, but as long as your skillet is metal and isn’t Teflon coated you are good to go.

Toss 1 pound of shrimp or your protein of choice with 2 tablespoons chipotle peppers in adobo sauce. If you wish, dice the peppers and add to mix, but the peppers are optional. Add 2 tablespoons lime juice and a rounded tablespoon of lime zest. Cook until your shrimp/protein is done, 4-6 minutes, depending. Remove from skillet and put in warm serving bowl.

In the same skillet, char 1 onion cut into 1-inch slices, a bunch of chopped cilantro, and 1 can of unsweetened pineapple rings, or go hardcore and use fresh pineapple. When the onion is softened (it can still be a little crunchy), salt and pepper to taste and move to another warm serving bowl.

Wipe out the skillet, add a little oil, and, and flip 8 flour or corn tortillas to slightly brown and heat. Move to a warmed plate.

Folks can serve themselves, building their own fajita. Provide cilantro, sliced avocado, sour cream, and lime wedges to garnish. Cilantro, avocado, and sour cream haters (you know who you are) can forgo them without diminishing the taste.

Fajita dressed with cilantro, avocado, and sour cream.
About Elliecoo 474 Articles
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  1. Everything y’all post here looks yummy – but this is making my mouth water today.

  2. @Lymond, thank you! This was seriously yummy. And the measurements can and should be adjusted for taste. Are you like @Myopicprophet, who loves the heat? Then go wild on the peppers/adobo. Are you like @Butcherbakertoiletrymaker, who considers cilantro to be the devil’s creation? Use parsley or nothing.

  3. Yes to this! Minus the cilantro of course.

  4. I LOVE shrimp (Mexican dish here). All of them. This is going on the list.

  5. now this i can definitely make…adding fajitas to the menu for this week 🙂

  6. Cilantro, avocado, and sour cream. You know what you could do is make a loaf of cranberry-walnut bread and frost it, to serve as the dessert, but that would be a kind of melding of seasons, this summer-y one with one that is more fall-winterish. 

  7. You can also make shrimp (or seafood) ceviche and use that on tacos with grilled pineapple and pickled hot peppers.

    Or as I like to call it, oh fuck I made too much ceviche, what else can I do to use this up…

  8. This is a pretty similar recipe to one I’ve debated posting for chipotle lime tofu tacos. Chipotle and lime is just such a tasty combo, and adding avocado complements it really well.
    I can never seem to manage to char onions properly though. Probably my fear of high heat, since high heat inevitably results in my setting off the smoke alarm. 

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