Ingredients
1 pound uncooked shrimp (26-30 per pound), peeled and deveined3 teaspoons olive oil, divided1 large sweet orange pepper, sliced1 large sweet red pepper, sliced1 small onion, halved and sliced1 cup pineapple tidbits1 envelope fajita seasoning mix1/3 cup water8 corn tortillas (6 inches), warmed1/2 cup crumbled Cotija or shredded mozzarella cheese8 large romaine lettuce leaves
Preparation
Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm.
In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and the water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon mixture onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.
