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Restaurants›Ariana's Tex Mex Bar and Grill›Fajita Taco Salad Camarón Recipe

Fajita Taco Salad Camarón Recipe

Name: Ariana's Tex Mex Bar and Grills Fajita Taco Salad Camarón Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw large shrimp; 2 tbs olive oil; 1 tbs lime juice; 2 cloves garlic; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); 1 tsp salt; 0.5 tsp black pepper; 1 medium yellow or white onion; 1 medium red bell pepper; 1 medium green bell pepper; 1 tbs olive oil (for vegetables); 0.5 tsp salt; 0.25 tsp black pepper; 4 count large flour tortillas; 0.5 cups vegetable oil (for frying) or cooking spray; 4 cups romaine or green leaf lettuce, shredded; 1 cup pico de gallo (store-bought or homemade); 0.5 cup sour cream; 0.75 cup shredded cheddar or Mexican blend cheese; 2 tbs fresh cilantro, chopped; 4 count lime wedges; 1 count sliced avocado or guacamole; 2 tbs pickled jalapeños; 2 tsp hot sauce

Inspired by Ariana's Tex Mex Bar and Grill

Time40m

Serves4

A crispy flour tortilla filled with grilled shrimp, cooked with onions and peppers, served with lettuce, pico de gallo, and sour cream.

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Ingredients

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Shrimp & Marinade

1 lb raw large shrimp

2 tbs olive oil

1 tbs ReaLime juice

2 cloves Garlic

1 tsp Chili powder

1 tsp Ground cumin

1 tsp paprika (smoked or sweet)

1 tsp Celtic sea salt

1/2 tsp black pepper

Fajita Vegetables

1 medium yellow or white onion

1 medium Red bell pepper

1 medium green bell pepper

1 tbs olive oil (for vegetables)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tortilla Bowls

4 count large flour tortillas

1/2 cups vegetable oil (for frying) or cooking spray

Salad & Toppings

4 cups romaine or green leaf lettuce, shredded

1 cup pico de gallo (store-bought or homemade)

1/2 cup Sour cream

3/4 cup shredded cheddar or Mexican blend cheese

2 tbs Fresh cilantro, chopped

4 count Lime wedges

Optional Garnishes & Extras

1 count sliced avocado or guacamole

2 tbs pickled jalapeños

2 tsp Hot sauce

Method

Shrimp & Marinade

Prepare shrimp

Peel and devein the shrimp if not already done; pat dry with paper towels.

Make marinade

In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, minced garlic (2 cloves), chili powder, ground cumin, paprika, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Marinate

Add shrimp to the bowl and toss to coat evenly. Let sit 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator). Do not over-marinate shrimp.

Fajita Vegetables

Slice vegetables

While shrimp marinates, thinly slice the onion and both bell peppers into 1/4-inch strips.

Cook vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and peppers, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer to a plate and keep warm.

Tortilla Bowls

Form bowls

Preheat oven to 375°F (190°C) if baking, or prepare a deep skillet with 1/2 cup vegetable oil for shallow frying. To bake: drape each large flour tortilla over an inverted oven-safe bowl or use an oven-safe muffin tin to create bowl shapes; bake for 8–10 minutes or until crisp and golden, flipping once if needed. To fry: heat oil to 350°F (175°C), fold each tortilla into a taco/bowl shape using tongs and fry 30–60 seconds per side until golden and crispy; drain on paper towels.

Cook Shrimp

Sear shrimp

Heat a clean large skillet or grill pan over medium-high heat. Add a drizzle of oil (about 1 tsp) if the pan is not nonstick. Add shrimp in a single layer and cook undisturbed for 1–2 minutes per side, until pink and opaque and lightly charred at edges. Work in batches if necessary. Total cook time for shrimp should be 3–4 minutes.

Combine with vegetables

Return the cooked peppers and onions to the pan with the shrimp and toss briefly to combine and reheat, about 1 minute. Taste and adjust seasoning with a pinch of salt or squeeze of lime if needed.

Assemble Salad

Build bowls

Place 1 cup shredded lettuce into each tortilla bowl (divide evenly among 4 bowls).

Add shrimp mixture

Divide the shrimp, peppers and onions evenly and mound on top of the lettuce in each bowl.

Top and garnish

Spoon about 1/4 cup pico de gallo over each bowl, add a dollop (about 2 tablespoons) of sour cream, sprinkle 3 tablespoons shredded cheese per bowl, and garnish with chopped cilantro and a lime wedge. Add optional sliced avocado or pickled jalapeños if desired. Serve immediately while tortilla bowls are crisp and shrimp are warm.