This weekend Adam and I were walking the dogs and we took a new route. As we turned the corner to make our way up our street I turned to talk to him and rammed my sandal-clad foot into a cactus. To add insult to injury, I was turning to hear what he had said, which was… “Watch out for the catcus.” After pulling the spines out of my toes I limped up the street with a bloody foot and big question: We live is an urban area of a southern california beach town… why is there a cactus in the middle of the sidewalk?? Some things just don’t make sense.
For dinner, Adam requested a big fave, since we got back from our first trip to Cabo in March – Steak and Shrimp fajitas. Midway through the meal, I realized I had missed an incredible opportunity for revenge. Cactus Salsa. Next time… next time, Mr. Cactus. Payback is a bitch.
Check out tonight’s kitchen creation – you can keep this lower carb by eliminating the tortillas and tossing this over some chopped romaine.
Tomorrow I’ve got a great no excuses workout to share – no equipment needed, done in 30 minutes!
Shrimp and Carne Asada Fajitas:
- 1 package of Carne Asada (Trader Joe’s has great pre-marinated packages)
- 1/2 pound large shrimp, peeled with tails removed
- 1 organic red bell pepper, cut into thin strips
- 1/2 large onion, cut into thin strips
- 2 limes
- 1 tsp. cumin, divided
- 1 tsp. chili powder, divided
- 1 tsp. cayenne pepper, divided
- 1 tsp. garlic salt, divided
- 2 avocados, pitted, peeled and mashed
- medium fresh salsa
- small flour or corn fajita-sized tortillas
- salt and pepper
Prepare guacamole by combining the avocados, juice of one lime, salt, pepper, and 2-3 large spoonfuls of salsa. Adjust seasoning to taste. Set aside. Preheat the grill to high heat.
Combine shrimp, juice from one lime, spices (1/2 tsp. of each) in a bowl and set aside.
Toss onions and peppers in spices (1/2 tsp. of each). Saute onions and peppers in olive oil until almost tender, about five minutes. Reduce heat to low. Grill carne asada on hot grill 2 minutes per side. Remove from heat and tent with foil to keep warm.
Add shrimp to pan with saute veggies, increase heat to medium/ medium high and cook through, about three minutes. Be careful not to overcook.
Place on serving platter with steamed tortillas, light sour cream, guacamole, light cheese and salsa. Dig in!