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Source: America's Favorite Food Associations

Mexican Seafood Fajita Salad
A great way to start off a party.
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Serves: 6
Prep Time: 25 minutes
Cook Time: 0 minutes
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2 tablespoons Crisco® Vegetable Oil, divided
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 clove garlic, minced
1 1/2 pound medium shrimp, shelled and deveined
1 onion, halved lengthwise and thinly sliced
1 red bell pepper, stemmed, cored and thinly sliced
6 flour tortillas, warmed
6 tablespoons salsa
4 1/2 cups iceberg lettuce, finely shredded
1 avocado, peeled and thinly sliced




Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl. Stir in seafood and marinate 20 mintues, stirring occassionally. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Saute onion and red pepper until tender but not brown, about 5 minutes. Add seafood with marinade and continue to cook for about 4 minutes. Set aside. Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top. Spoon warm seafood mixture over lettuce and garnish with avocado slices. Serve with additional salsa.




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