Then I put the meal in front of him. It's really not fair of Rachael Ray to call this a fajita, since what he was picturing is what American chain restaurants have conditioned us to imagine. It would, however, be totally fair to call this a really yummy shrimp taco.
Because that's what it is. A really yummy shrimp taco. And I've never before had a shrimp taco, so it was a little unusual, but I really did like it. My husband, however, wasn't nuts about it, largely because of the fajita misconception.
So, tell your family you're making a shrimp taco (that's really yummy!) and perhaps you'll have great success than me!
Skillet Shrimp Fajitas Rachael Ray
- Preheat the oven to 350°. In a small bowl, stir together the yogurt and 2 tablespoons chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.
- Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion, season with salt and black pepper and cook until browned, about 12 minutes. Add the tomatoes, increase the heat and cook until the liquid evaporates, about 3 minutes; transfer to a bowl.
- Add the remaining 2 tablespoons olive oil, the garlic and crushed red pepper to the skillet and cook over medium-high heat for 1 minute. Add the shrimp, season with salt and black pepper and cook until just pink and opaque, 3 to 5 minutes; stir in the remaining 2 tablespoons chopped cilantro. Serve with the tortillas, onion mixture, yogurt and cilantro leaves.