Seafood Fajita Recipe
6 oz. lobster tail, shrimp and scallops topped with our homemade seafood sauce, served sizzling over onions, peppers and tomatoes with Mexican rice, pinto bean, tortillas, guacamole, sour cream and pico de gallo.
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Ingredients
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Seafood
Vegetables
Seafood Sauce
Sides
Method
Preparation of Seafood
- 1
Prepare the Seafood
In a large pot of boiling salted water, cook the lobster tail for about 6-8 minutes until bright red and cooked through. Remove from water, let cool, then chop into bite-sized pieces. In a separate pan, sauté shrimp and scallops in a bit of olive oil over medium heat for 3-4 minutes until cooked through and opaque.
Sautéing Vegetables
- 2
Cook the Vegetables
Slice the onion and bell pepper into thin strips and chop the tomato. In a large skillet, heat olive oil over medium-high heat. Sauté the onions and bell peppers for about 5-7 minutes until they are tender. Add the chopped tomato and cook for an additional 2 minutes.
Seafood Sauce
- 3
Make the Seafood Sauce
In a small bowl, combine mayonnaise, ketchup, lemon juice, garlic powder, paprika, salt, and pepper. Mix well until fully combined.
Assembly
- 4
Combine and Serve
In the skillet with the vegetables, add the cooked lobster, shrimp, and scallops. Pour the seafood sauce over the mixture and toss gently to coat. Let it cook for an additional 2-3 minutes until heated through. Serve the sizzling seafood mixture over warm tortillas with sides of Mexican rice, pinto beans, guacamole, sour cream, and pico de gallo.
