– 1/2 cup vegetable oil
– 1/2 cup lime juice
– 1/2 cup tequila
– 2 garlic cloves; minced
– 1/2 teaspoon salt
– 1/2 teaspoon chili powder
– 1/2 teaspoon cumin
– 1 lb. raw, peeled and deveined medium shrimp
– 10 flour tortillas
– 3 tablespoon vegetable oil
– 1 large bell pepper; cut into strips
– 1 large onion; cut into strips
– Fresh lime wedges
In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, garlic, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator about 20 – 30 minutes. Do NOT marinate for longer or the lime will “cook” the shrimp. Drain, set aside.Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas.
In a large, heavy skillet over medium-high heat, heat 3 tablespoons oil. Add bell pepper and onion and cook about 2- 3 minutes Add shrimp and stir for 2 minutes more. Shrimp is done when it turns bright pink. Spoon mixture on a plate and garnish with fresh lime wedges.
Spoon 2 tablespoons of the shrimp mixture into a warm flour tortilla. Fold in half and serve hot.