Fajitasbowl with fried shrimps and pita bread

Name: fajitasbowl with fried shrimps and pita bread
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 yellow bell pepper; 2 ready to eat avocado; 250 g Cherry tomatoes; 4 big pita bread; 2 el peanut oil; 450 g frozen raw peeled pink shrimps; 28 g Honig mix for fajitas; 100 ml water; 200 g sliced iceberg lettuce; 125 ml sour cream

Mexican bowls with paprika, avocado, cherry tomatoes, pita, shrimps and lettuce.

Ingredients

Kitchen Stuff

1 toaster

Directions

Halve the peppers and remove the stalk and seeds. Cut the flesh into cubes of 1 cm.
Cut the avocados half way through. Remove the kernel, scoop out the flesh with a spoon and cut into cubes.
Cut the cherry tomatoes into quarters.
Roast the pita bread in the toaster. Halve the pita bread lengthwise and cut each half into dots.
Heat the oil in a stirring stir fry the shrimp for 1 min. On a high heat.
Add the spice mix and water, bring to the boil and simmer for 2 minutes on low heat.
Divide the lettuce, vegetables, shrimps and pita bits over the deep plates.
Serve with the sour cream.