Fajitas Del Mar Recipe

Make the marinade

In a medium bowl whisk together 0.25 cups olive oil, 3 tablespoons fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 0.5 tsp dried oregano, 1 tsp salt, 0.5 tsp black pepper and 1 tsp honey or agave until combined.

Marinate the seafood

Place shrimp, fish pieces and scallops (if using) in a shallow dish or resealable bag. Pour about two-thirds of the marinade over the seafood, reserving the rest for vegetables and finishing. Toss gently to coat, press out excess air, and refrigerate for 15–30 minutes (do not marinate more than 30 minutes for delicate seafood or it will become mushy).

Prep vegetables and accompaniments

While seafood marinates, slice red and yellow bell peppers into 1/2" strips, thinly slice the red onion, seed and thinly slice the jalapeño if using, chop cilantro, slice the avocado, and warm tortillas wrapped in foil or on a skillet. Keep sour cream, lime wedges, shredded cabbage and cheese ready.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the reserved marinade (about one-third) and 1 tablespoon additional olive oil if pan looks dry. Add sliced peppers, onion and jalapeño. Sauté, stirring frequently, for 6–8 minutes until vegetables are softened and beginning to char at the edges but still have some bite. Season with a pinch of salt and pepper. Transfer vegetables to a plate and keep warm.

Increase heat to high and add 1 tablespoon olive oil to the hot pan. Add the marinated shrimp in a single layer (do not overcrowd). Cook 1–2 minutes per side until shrimp are pink and opaque; remove to the plate with vegetables. If using scallops, sear 1–2 minutes per side until golden. Add fish pieces in a single layer and cook 2–3 minutes per side depending on thickness, turning carefully so pieces remain intact. Return shrimp and scallops to the pan for 30 seconds to 1 minute to warm through and to marry flavors with the fish. Taste and adjust seasoning with extra salt, pepper or a squeeze of lime if desired.

Warm the tortillas again briefly in a dry skillet or oven. Place a small handful of shredded cabbage or lettuce on each tortilla (optional), top with a generous portion of the mixed seafood and sautéed peppers and onions. Add sliced avocado, a spoonful of sour cream or crema, a sprinkle of chopped cilantro and cotija cheese if using, and finish with a lime wedge to squeeze over the top.

Serve immediately while hot. Leftover seafood is best eaten within 24 hours; store components separately if possible.