Zesty Orange and Shrimp Fajitas | Florida Orange Juice
For Marinade
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Cooking tools:
- Cast iron skillet
- Skillet
- Mixing bowl
- Colander
- Sauce pot
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Stove
- Tongs
- Spatula
- Cloth napkin
- Kitchen towel
- Non-stick cooking spray
- Serving platter
- Refrigerator
- Paring knife
- Spoon
Ingredients
- 1 cup (240 ml) Florida Orange Juice
- ¼ cup (60 ml) fresh lime juice
- 1 medium onion, peeled and cut into ¼-inch strips
- 2 medium red bell peppers, seeded and cut into ¼-inch strips
- 2 medium yellow peppers, seeded and cut into ¼-inch strips
- 3 oranges, peeled and segmented
- 1 cup fresh cilantro leaves
- 2 tsp. cumin powder
- 2 tsp. ancho chili powder
- Salt
- pepper
- 24 10-to-15 count shrimp (about 1 ½ lbs.), peeled and deveined
- 2 tbsp. grapeseed or canola oil
- 12 6- or 8-inch whole wheat tortillas
- Non-stick cooking spray
- Large cloth napkin or dish towel to keep tortillas warm
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