Mexican Prawn Fajitas

    25 mins

    Fajitas, pronounced Fa-Hee-Tas, are so easy to make and always taste delicious. A great dish to feed a crowd. You may use chicken or beef instead of prawns. For homemade fajitas, see footnotes below.

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    Serves: 6 

    • 1 1/2 tablespoons vegetable oil, divided
    • 1 green capsicum, sliced
    • 1 red capsicum, sliced
    • 450g medium prawns - peeled and deveined
    • 1 small onion, chopped
    • 1 sachet taco or fajita seasoning
    • 3 tablespoons water, or as needed
    • 6 tortillas/chapati, warmed

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the red and green capsicums and onion. Cook, stirring frequently until capsicums are hot, but still slightly crisp, about 5 minutes. Remove from the pan and set aside.
    2. Pour the remaining 1/2 tablespoon of oil into the pan, and add the prawns. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the capsicums and onion to the pan. Stir in taco or fajita seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas/chapati.

    Easy. homemade Fajita seasoning

    Just mix the following: 1 1/2 teaspoon Cumin ground 1/2 teaspoon Oregano dried, crushed 1/4 teaspoon Salt 1/4 teaspoon lal mirchi ground 1/4 teaspoon Black pepper ground 1/8 teaspoon Garlic powder 1/8 teaspoon Onion powder

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