Shop > Week 31: Fajitas

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Products: 6

Shop > Week 31: Fajitas

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Products: 6
Week 31: Fajitas

Week 31: Fajitas

"I like to skillet up my ingredients separately so they keep their flavor profiles, and then keep them in separate bowls in the oven while I move onto the next ingredient. I also like to start with the least messy ingredient and slowly work toward what will destroy the skillet the most (aka sticky black beans) for the final step." 
-Erin

Sauté up everything and put it in a taco! 


Warm your taco shells in a skillet and place them in the oven (turned off) with a towel over them to keep warm.
Peppers/Onions - saute up with some salt/pepper in a lightly oiled skillet and set aside.
Shrimp - saute up with the Fajita Spice Mix and set aside.
Black Beans - drain, rinse, and sauté up with some smashed garlic and set aside.


When ready to eat place some salsa/guac on the shell and top with the goods.

Enjoy!

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$19.43
1 lb.

Most Popular Seafood in the USA Enjoy Boiled, Fried, Stuffed, & Grilled Wild-Caught, Raw, Shell On

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$6.12
15.4 oz

Amy's Kitchen Petaluma, CA Plant-Based Refried Pinto Beans 15.4 oz Can

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$3.00 $2.55

Each

Busy Bee Organics

Candy Onions (OS)

Sweet Candy Onions From Organic Farm Nutrient Dense MED-LARGE Sold by the each

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$5.69
1 lb

Grown at Andrews Organics Farm in Defiance County

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$5.69 $4.84
Bag

Shagbark Seed & Mill

Shagbark Organic Pinto Beans

Grown on Andrews Organics Farm in Defiance County So Many Uses

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$5.99 $4.99

2.33 oz

Co-Op Founded In 1976 Zesty South of the Border Blend Kosher VARIETY IS THE SPICE OF LIFE!

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