Skillet Shrimp "Fajitas"

My husband was so excited when he heard I was making fajitas, though he kind of raised an eyebrow at them being shrimp fajitas.  He started talking about fajitas to our four year old, describing the onions and the peppers.  He even told me I needed to get started early because I had so many veggies to chop.

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

1 cup plain yogurt, preferably Greek-style

1/4 cup chopped cilantro, plus 1/4 cup cilantro leaves, for sprinkling

Eight 7-inch whole wheat tortillas

1/4 cup extra-virgin olive oil

1 onion, sliced

Salt and black pepper

One 14.5-ounce can diced tomatoes

2 cloves garlic, chopped

1/2 teaspoon crushed red pepper

1 pound large shrimp—peeled, deveined and tails removed

Directions:

1. 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.
2. 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.
3. 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.