Santa fe fajitas

Yield: 4 servings

Measure Ingredient
1 pounds Medium prawns shelled and deveined
3 tablespoons Kikkoman Lite Soy Sauce
1 tablespoon Lime juice
1 tablespoon Chopped cilantro
1 \N Green bell pepper thinly sliced
1 \N Red bell pepper thinly sliced
1 \N Red onion; thinly sliced
1 tablespoon Vegetable oil
10 \N Eight-inch flour tortillas (warmed)
2 tablespoons Tomatillo salsa (optional)

Place prawns in large plastic bag with mixture of next 3 ingredients.

Press air out of bag; close top securely. Refrigerate 30 minutes; turn bag over once. Saute vegetables in hot oil in large skillet over high heat 4 minutes; remove. Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink. Return vegetables to pan; heat through. To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.

Electronic format courtesy of Karen Mintzias

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