Prep: 30 Mins Cook: 10 Mins
The seafood and vegetables in these fajitas are quick-marinated then grilled to tender perfection. Served with an avocado-enhanced salsa.

Shrimp & Scallop Fajitas With Red and Green Salsa


  • 2 avocados, pitted, peeled and diced
  • 1/4 cup plus 2 t. lime juice, divided
  • 1 1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 12 ozs. jumbo shrimp, peeled and deveined
  • 1 large red bell pepper, seeded and cut into 20 squares
  • 1 large sweet onion, peeled, cut into 8 pieces and separated
  • 12 ozs. sea scallops
  • 1 large green bell pepper, seeded and cut into 20 squares
  • 2 tbls. vegetable oil
  • 2 tsps. honey
  • 1 clove garlic, minced
  • 1/2 teaspoon finely grated lime peel
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 (8-in.) flour tortillas


To make the salsa, toss the avocado with 2 teaspoons lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.

Thread shrimp, red bell pepper and half the onion onto 4 (12-inch) skewers, running the skewer through each shrimp twice. Thread scallops, green bell pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine oil, honey, garlic, lime peel, pepper, salt and remaining
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