Happy Saturday everyone! This is a really yummy idea for dinner over the weekend. Fresh shrimp fajitas with homemade avocado cream sauce and tortilla chips. Swipe to see the shrimp cooking in butter garlic. ⭐️
Chefadora AI has the answer - timers, swaps, step-by-step help.
Melt butter in a pan over medium heat.
Add minced garlic and sauté until fragrant.
Add shrimp to the pan and cook until pink and fully cooked, stirring occasionally.
Combine avocado, sour cream, cilantro, lime juice, salt, and pepper in a blender.
Blend until smooth and creamy.
Cut tortillas into desired chip shapes.
Lay the tortilla pieces on an oven sheet and drizzle with olive oil.
Sprinkle with salt, pepper, and any extra seasonings of your choice.
Bake at 400°F until crispy.
For extra flavor, marinate the shrimp in your favorite spices before cooking.
Use ripe avocados for the cream sauce to ensure a smooth texture.
Experiment with different seasonings for the tortilla chips, such as paprika or chili powder.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
How long does the avocado cream sauce last?
The avocado cream sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in the avocado cream sauce.
What type of tortillas work best for chips?
Corn tortillas are ideal for making crispy tortilla chips, but flour tortillas can also be used.
Can I make the tortilla chips in advance?
Yes, you can make the tortilla chips ahead of time and store them in an airtight container for up to 2 days.
