Shrimp Fajita Wrap

I was in the mood for something nice and healthy for lunch.  I bought some frozen tiger prawns (shrimp) recently and decided to make some fajitas with them.  I used to buy Old El Paso fajita mix but after looking at the ingredients I knew it would be easy to replicate.  Plus it's going to be healthier because I know all of the spices that are going in and homemade always tastes better.  Here in the UK the ingredients aren't as bad as in the US.  We don't have any of these in the mixes - Maltodextrin, Hydrolyzed Corn and Soy Protein, Silicon Dioxide (Anticaking Agent), Partially Hydrogenated Soybean Oil, Sulfiting Agents, Ethoxyquin (Preservatives).  What is all this crap?  Talk about poising your body.  This is why I make the spice mixes for fajitas or tacos from scratch now.

Shrimp Fajitas
About 20 tiger prawns (shrimp)
4 tortillas

For the fajita mix-
3 tsp chilli powder (I use mild, but you could use hot)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp sugar

For the guacamole -
1 ripe avocado
1 shallot diced
1 clove of garlic finely chopped
1 red chilli chopped
1/2 tsp salt
1 tsp fresh lime juice
cracked pepper to taste





Place the frozen shrimp in warm water to thaw, then put them on a paper towel to dry.  Place all of the spices in a bowl and combine.  Once the shrimp have dried, put them in a bowl and sprinkle over the fajita spice mix.  Give a good toss making sure each of the shrimp is coated with the spice mixture. 

Next it's time to assemble the guacamole.   Cut and peel the avocado and place into a bowl.  If you don't know how to do that then this is a good explanation.  Mash the avocado with a fork and then add the shallot, garlic, red chilli, lime juice, S+P and give a good mix.  Taste and add more salt or pepper to your liking. 

In a pan heat a couple tablespoons of extra virgin olive oil.  Toss in the shrimp and cook until they turn white and aren't clear anymore.  The tails also curl up.

To serve -
guacamole

1 ripe avocado sliced 
1 tomato sliced
1/4 red cabbage shredded
bunch of coriander (cilantro) roughly chopped

There you have it - a nice, tasty, and refreshing yet satisfying lunch or dinner.
ENJOY!!

Red Lentil and Spinach Salad

I was contemplating what to have for dinner and I asked Nicole what she fancied (That's British talk, in other words what she wanted).  She told something light and preferable no meat.  So I scrounged through the pantry and fridge to see what I had.  Red lentils popped out at me and I picked them up figuring I could create something good with them.  I didn't have a problem eating a vegetarian dish because lentils contain high levels of proteins, dietary fiber, and minerals.  So my body still got it's protein and all the other healthy stuff in lentils. 

Red Lentil and Spinach Salad
1 cup red lentils
1 bag of spinach
1/4 red cabbage shredded
1 avocado sliced
1 red pepper cut into small chunks
1/2 onion diced
1-2 tomatoes quartered
2 beets cooked, cut into chunks
3 tbsp good balsamic vinegar
1 tbsp evoo
1 garlic clove minced



Rinse the lentils under cold water.  Place in a pot and add water until fully covered.  Bring to a boil and cook for 10 minutes or until tender and then drain (you don't want them mushy).  Place spinach, red cabbage, onions, lentils and red pepper in a bowl and toss.  Add on top the avocado, beets, and tomato.  In a separate bowl mix balsamic vinegar, extra virgin olive oil and garlic.  Pour on top of salad and serve.
As I ate this dish I was thinking what else could I add to make this even better.  Adding sliced boiled egg and crumbled feta cheese would be a great final touch. 
Nice healthy fresh crisp salad.  Enjoy!