Prawn and Vegie Fajitas
A fajita is a Tex-Mex dish that typically consists of grilled or sautéed strips of seasoned protein (commonly beef, chicken, prawns, or pork) served with sautéed onions and capsicums/bell peppers. These ingredients are often cooked together on a hot skillet or under a grill to impart a smoky flavor and create a sizzling presentation. Smoke is preferred!
Fajitas are served with warm flour tortillas, allowing everyone to assemble their own wraps by filling the tortillas with the cooked meat, onions, peppers, and various accompaniments such as salsa, guacamole, sour cream, cheese, and lettuce. They are really a great way to entertain a large crowd, the more toppings and fillings you have, the easier it is to feed many and you really do all the work beforehand, so then you can enjoy the guests!
We do have loads of other Tex Mex options on this site, do a deep dive into some of these and be amazed:
The Chosen Juan (Mexican Mule)
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Need
-
The Prawns
- Extra Virgin Olive Oil (EVOO) to taste BUY
- 1 Kilo prawns, green
- 4 capsicum/bell pepper red and yellow, cut into strips
- 6-20 capsicum/bell pepper mini bell peppers...any colours are good, halved
- 4 red onion quartered
- 3-4 red chilli long ones, halved lengthwise
- 2-3 Teaspoons Picante Spice mix or to taste Recipe
- pink salt flakes to taste BUY
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The Rest
- 1 Batch Spinach or Chilli Paprika Flour Tortillas or purchased tortillas Recipe
- 1 Batch Guacomole or sliced avocados to taste Recipe
- Roasted Chilli Sauce to taste Recipe
- 3-4 limes cut in half and caramelised on a grill plate
- Generous Handfuls fresh coriander or cilantro
- a few spring onions, sliced
- Chipotle Mayonnaise optional Recipe
- Spiked Sour Cream (optional) Recipe
Do
- 1
If you are making your own tortillas, do this well in advance of serving. They do take a little time but are totally worth it!
- 2
Preheat the oven to a very high temperature, at least 220°C fan forced if possible. Drizzle a large baking dish with EVOO. (We used cast iron for its heat conducting qualities as well as the fact you can serve straight off it.)
- 3
Place all the 'prawn' ingredients onto the dish and sprinkle with the Picante spice mix and salt flakes. Drizzle with more EVOO.
- 4
Cook until everything is charring, sizzling and fragrant and the prawns are fully cooked. This may take up to 20 minutes.
- 5
Throw the chopped coriander and spring onions on top, add the grilled limes, juicing one of them over the entire dish, and serve with all the accompaniments whilst as hot as possible.
- 6
You could also have grated cheese, shredded lettuce, sour cream or our Chipotle cream on the side as well. So many options!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
