xiaoxl/recipe_data huggingface dataset:
Red Beans and Rice With Andouille


Ingredients:
bacon, onions, green peppers, celery ribs, garlic cloves, sausages, fresh ground black pepper, ground cayenne pepper, sea salt, bay leaves, dried basil, rubbed sage, water, fresh parsley, scallion, red wine vinegar, long grain white rice, water

Directions:
While the beans are brining, chop / slice the vegetable and meat ingredients.
Saute the bacon in a large dutch oven over medium heat until it has rendered most of its fat, but only slightly started to brown.
Add the onions and a pinch of salt and cook until translucent, about 8 minutes.
Add the bell pepper and celery, cook 4 minutes until starting to soften on the edges.  Then add garlic and cook until fragrant, about 1 minute.
Move the bacon vegetable mixture to the sides of the pan, add the sausage in the middle and lightly brown both sides.
Add the spices (black pepper, cayenne, salt, bay leaves, basil, and sage], drained beans, and water, making sure the beans are submerged by at least 1".  Bring to a boil, boil 15 minutes.
Cover and reduce heat to simmer for 1.5-2 hours until beans are cooked through and creamy.  You may need to add hot water to keep beans submerged.
Combine rice and 3 cups water and cook according to package instructions.
Remove 1 cup of beans and coarsely mash, then add back to bean pot.  Stir in the chopped parsley and scallions.  Continue to cook uncovered for 15 minutes until the sauce is creamy.
Remove beans from heat, stir in vinegar, and serve over rice.
Green Daiquiri Punch


Ingredients:
frozen limeade concentrate, light rum

Directions:
Mix limeade concetrate, sports drink and rum in large pitcher.  Refrigerate until serving time.
Just before serving, pour punchinto pumch bowl.  Add soda pop.  Or do as I do I mix all together and serve from a large pitcher into glasses with ice and marchino cherries in them.
Swedish Spareribs


Ingredients:
pepper, sugar, salt, ground allspice, butter, beef broth, country-style pork ribs

Directions:
In a small mixing bowl, combine the pepper, sugar, salt, and allspice.
Sprinkle over all sides of ribs, making sure to coat evenly.
In a large skillet, melt butter over medium-high heat, making sure butter does burn.
Brown ribs on all sides.
Pour beef broth over ribs, cover the skillet and reduce to low heat.  Simmer for 1 to 1 1/2 hours.  Do not remove the cover during cooking.
Parmesan Crusted Fish Fillets OAMC


Ingredients:
flour, yellow cornmeal, garlic powder, garlic, dried parsley, dried basil, salt, pepper, fat free egg substitute, low-fat buttermilk, olive oil, parmesan cheese

Directions:
Spray one 9x13 baking dish with non stick spray.
In large shallow bowl, combine flour, cornmeal, garlic, parsley, basil, salt, pepper, and mix.  In another shallow bowl, mix together egg sub. and butter.  Dip fish in egg mixture, then dredge in flour mix., until totally covered.  Place in dish, sprinkle with olive oil and parmesan.
preheat oven to 450 Bake, uncovered, for about 10 min from thawed, until crisp and golden brown.
Fillet of Sole in White Wine


Ingredients:
sole fillets, salt, pepper, green onions, scallions, butter, dry white wine, parsley, thyme, bay leaves, butter, flour, heavy cream

Directions:
Preheat oven to 375 degrees.
Wash and dry fillets and season with salt and pepper.
Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
Cover with greased paper facing down, then cover dish and bake 20 minutes.
Carefully remove fillets from baking dish.
Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
Blend in the flour, add the cream, and cook 4 minutes.
Pour over fish and serve.
Mulligatawny Soup I
Category: soups-stews-and-chili
By L. Peter

The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

Ingredients:
½ cup chopped onion
2 stalks celery, chopped
1  carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½  apple, cored and chopped
¼ cup white rice
1  skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Directions:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 222.8
Fat: 15.8 g
Saturated fat: 9.5 g
Carbohydrates: 13.5 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 6.9 g
Cholesterol: 62.2 mg
Sodium: 733.9 mg
One Pan Salmon for Two


Ingredients:
olive oil flavored cooking spray, salmon fillets, olive oil, ginger, lemon juice, minced garlic cloves, fresh thyme, honey, capers, new potatoes, asparagus, lemons

Directions:
Preheat the oven to 400°F/200°C.
Slice lemons into very thin slices.
Cover a sheet pan with aluminum foil and spray with nonstick cooking spray. Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle 1 clove minced garlic and 1/2 Tbsp. thyme over the potatoes. Bake for 15 minutes, flip, then bake for another 10 minutes.
In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 Tbsp. lemon juice, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside.
Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.] Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides, cover with sliced lemons and capers. Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and 1/2 Tbsp. thyme. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.].
Garnish with fresh lemon slices and a few sprigs of fresh thyme.
Vegan Mac & Cheese


Ingredients:
roasted garlic, arrowroot, milk, canola oil, Dijon mustard, onion powder, lemon juice, nutritional yeast, sea salt, macaroni noodles, Brussels sprouts, olive oil

Directions:
Preheat oven to 375°.
Mix the arrowroot in a small bowl with <U+2153> cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up].
Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes].
Strain the noodles and place in a deep baking dish to cool.
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
Bake for 20 minutes.
Serve immediately.
Sweet Potato Soup


Ingredients:
onions, garlic, sweet potatoes, water, vegetable bouillon cubes, brown sugar, parsley

Directions:
Coat a pan with cooking spray, heat and add the onion and garlic.  Cook until the onion is softened.  Stir in the sweet potato.  Cook, stirring, for 1 minute.  Pour in the water, stock cubes and sugar.  Bring to the boil, lower hear, cover and cook for about 20 minutes or until sweet potato is tender.  Cool slightly.
Puree the mixture and return to the pan.  Reheat and serve sprinkled with the parsley.
Orange Anise Seed Squares


Ingredients:
butter, sugar, eggs, unbleached flour, baking powder, salt, milk, anise seed, nutmeg, orange marmalade, water, sugar

Directions:
Preheat oven to 350 degrees.
*NOTE: The orange juice is my addition. You can add any proportion of milk and orange juice as long as the liquid equals 1 cup.
Topping Number Two: To make the simple syrup, bring the water and sugar to the boil in a small saucepan. Boil for 2 minutes, then reduce heat and simmer 10 minutes. Remove from  heat and add the orange blossom water. Set aside.
Cake: Grease and flour an 8" square baking pan.
In a large mixing bowl, beat the butter, sugar and eggs until fluffy.
Add the flour, baking powder, salt, milk, orange juice, anise seeds and nutmeg. Beat on low speeds just until the dry ingredients are moistened. Next, beat on medium speed until fluffy and blended, about another minute.
Pour the batter into the prepared pan. Bake 30-35 minutes or until cake springs back when touched.
Remove from oven and while still cake is still hot spread the orange marmalade on top for Topping Number One. For Topping Number Two, poke holes in the top of the cake all over with a toothpick. Pour the simple syrup over the top.
Cut into squares. Delicious with coffee!
Croissant With Peaches and Honey


Ingredients:
creme fraiche, honey

Directions:
Toast split sides of croissant lightly under grill/broiler.
Spread each half with yogurt or creme fraiche.  Top each with 3 peach slices.  Sprinkle with almonds and warm under medium grill/ low broiler for 2-3 minutes.  (Watch carefully].  Drizzle with honey to serve.
Dannon Low-Fat Apple Spice Cake


Ingredients:
flour, sugar, baking soda, baking powder, cinnamon, allspice, clove, applesauce, plain nonfat yogurt, eggs, egg substitute, raisins, plain nonfat yogurt, brown sugar, vanilla

Directions:
In large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves.
Add applesauce, yogurt, egg, and oil; mix well.
Stir in raisins (note: I like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way].
Pour into greased and floured 12-cup Bundt or 13 x 9 inch pan.
Bake at 325 F.
for 50- 60 mins, or until toothpick inserted in center comes out clean.
Cool 15 mins.
Serve with Quick Yogurt Glaze: Glaze: In small bowl, combine Dannon Plain Nonfat Yogurt, brown sugar and vanilla.
Beat with fork or whisk until smooth.
(This is also good with orange or lemon extract instead of vanilla].
Crustless Bacon and Cheese Quiche
Category: uncategorized
By Anonymous

Colorful vegetables, crisp bacon, eggs, and cheese make a delicious crustless quiche for a brunch or supper.

Ingredients:
5 each green onions, chopped, divided
1  tomato, chopped, divided
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms
12  large eggs eggs
⅓ cup BREAKSTONE'S Reduced Fat Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Directions:
Heat oven to 325 degrees F. Reserve 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 tablespoon drippings in skillet. Add mushrooms to skillet; cook and stir 2 minutes or until tender. Remove from heat. Chop bacon. Add to skillet with onions and tomatoes; mix well. Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses. Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 177.7
Fat: 13.2 g
Saturated fat: 5.8 g
Carbohydrates: 2.7 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 11.6 g
Cholesterol: 178.7 mg
Sodium: 287.4 mg
Easy Italian Wedding Soup


Ingredients:
chicken broth, water, medium pasta shell

Directions:
Bring broth and one cup water to a boil in a large saucepan.
Add pasta and meatballs.
Return to a boil; cook 7 to 9 minutes or until pasta is done.
Do Not Drain.
Reduce heat; stir in spinach and pizza sauce.
Cook one to two minutes or until thoroughly heated.
I like to top mine with a little bit of shredded Mozzarella.
Beefs Portuguese Style
Category: world-cuisine
By DARMYST

This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.

Ingredients:
¾ cup red wine
¼ cup water
10 cloves garlic, chopped
1 tablespoon chile paste
½ teaspoon white pepper
½ teaspoon salt
6 (4 ounce) beef tenderloin steaks
⅓ cup vegetable oil

Directions:
In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly. In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef. Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 466.7
Fat: 38.6 g
Saturated fat: 12.6 g
Carbohydrates: 4 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 20.5 g
Cholesterol: 80.5 mg
Sodium: 271.9 mg
Magic Bullet Seven-Second Salsa


Ingredients:
cherry tomatoes, garlic clove, fresh cilantro, onion

Directions:
Place all ingredients, IN THE ORDER THEY ARE LISTED, into the tall cup (you may need to cut up the tomatoes].
Twist on the cross blade and place the cup onto the power base.
Give it several quick pulses. Do not over-process -- salsa should be chunky.
Remember to apply a bit of counter-clockwise pressure to the cup to keep it from locking-on.
Persian Cucumber Yogurt (Maast-o Khiar)
Category: appetizers-and-snacks
By SASHAYEGHI

This cool and healthy dip can be served along side rice and meat, or simply with bread.  No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Don't be afraid to get creative!  Try adding spinach, raisins, or walnuts.  Other herbs could be used as well (i.e. mint, tarragon, oregano).  More cucumbers, less shallots...it's your call!  Enjoy!

Ingredients:
1 (32 ounce) container plain yogurt
3  English cucumbers, peeled and cubed
1 clove garlic, minced
1  shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper

Directions:
In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 16 Servings

Calories: 46.4
Fat: 0.9 g
Saturated fat: 0.6 g
Carbohydrates: 6.3 g
Sugars: 4.6 g
Dietary fiber: 0.7 g
Protein: 3.8 g
Cholesterol: 3.4 mg
Sodium: 187.5 mg
Honey Bunches of Oats Diwali Chivda (Hot Mix)


Ingredients:
raisins, chili powder, salt, lemon juice, cumin seed, curry leaves, turmeric

Directions:
Heat oil. Add cumin seeds and curry leaves. Stir till they sizzle 1 minute., Lower heat add raisins and nuts and stir for a minute., Add salt, turmeric and chili powder., Add lemon juice keeping away  face from the pan in case it splashes., Add cereal. Stir till  the cereal is coated with the spices., Add sev., When cool store in an air tight container.
Colourful Raw Green Superslaw


Ingredients:
red cabbage, white cabbage, flat leaf parsley, kale, spring onions, extra virgin olive oil, raw cashews, fresh lemon juice, garlic cloves, sea salt

Directions:
Chop up the vegetables individually in your food processor and toss in a salad bowl.
Blend the dressing in your high speed blender and toss through the vegetables.
Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
Serve on its own, or serve with boiled organic eggs or other clean protein.
This salad will keep for a few days in the fridge.
Apple Harvest Oatmeal (Vegan)


Ingredients:
apple, raisins, maple syrup, cinnamon, pecan halves, flax seed, water, oats

Directions:
Peel & chop the apple into bite-sized pieces.  Place apple, apple juice, raisins and maple syrup in a small saucepan.  Cover and simmer over medium heat while you prepare the oatmeal.  Apples should be tender but firm.
Place 1 cup of water in a small pot and bring to a boil.  Add oats (quick cooking is fine] and reduce heat to low.  Simmer until oats are soft and there is still a small amount of liquid in the pot.  You don't want to end up with an oatmeal puck! :].
ASSEMBLY:  Place chopped pecans and flax seeds in the bottom of a nice bowl.  Add cooked oatmeal on top.  Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top.
Pour soy creamer (or milk etc.] into center of bowl & enjoy!
Orange Salad


Ingredients:
oranges, spring onions, sun-dried tomatoes, pine nuts, olive oil, black pepper, fresh parsley

Directions:
Mix all ingredients together., Drizzle with oil, balsamic vinegar and pepper and serve.
Baked Cornflake Chicken
Category: meat-and-poultry
By Sara M

This is a good, healthy, baked alternative to fried chicken!

Ingredients:
½ cup milk
1  egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
5  bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

Directions:
Preheat oven to 375 degrees F (190 degrees C). Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl. Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish. Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 5 servings

Calories: 458.6
Fat: 22.3 g
Saturated fat: 6.6 g
Carbohydrates: 12.3 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 49.8 g
Cholesterol: 178.7 mg
Sodium: 361.4 mg
Cheesy Ham Quesadillas


Ingredients:
monterey jack cheese, tortillas, deli ham, tomatoes, green onions

Directions:
Sprinkle cheese onto one half of each tortilla.  Top with ham, tomato and green onion tops.  Fold each tortilla in half, pressing firmly together.
In a 10-inch skillet, cook quesadillas, two at a time, over medium heat for 4 minutes, or until lightly browned, turning once.  Repeat with remaining quesadillas.
Cut each quesadilla into wedges and serve.
Super Easy and Spicy Fried Pickles
Category: appetizers-and-snacks
By SHUNPR

Super easy, spicy and tasty fried pickles for the pickle-lovers among us!

Ingredients:
2 cups peanut oil for frying, or as needed
1 (32 ounce) jar dill pickle slices, drained
1 cup Italian seasoned bread crumbs
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon garlic powder
2  eggs, beaten
1 (8 ounce) bottle Ranch dressing

Directions:
Heat the oil in a large heavy skillet over medium heat. Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture. Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 290.8
Fat: 23.3 g
Saturated fat: 3.5 g
Carbohydrates: 16.4 g
Sugars: 3.2 g
Dietary fiber: 2 g
Protein: 4.7 g
Cholesterol: 54.6 mg
Sodium: 1955.6 mg
Colorado Buffalo Chili
Category: soups-stews-and-chili
By Cornpop

This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.

Ingredients:
1 pound ground buffalo
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chiles
1 (10.75 ounce) can  tomato soup
1 (14.5 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, drained
½ medium onion, chopped
½ teaspoon minced garlic
1  Anaheim chile pepper, chopped
1  poblano chile pepper, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Directions:
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

Prep time: 30 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 40 mins
Yields: 6 servings

Calories: 218.8
Fat: 2.8 g
Saturated fat: 0.6 g
Carbohydrates: 29.8 g
Sugars: 3.8 g
Dietary fiber: 9.9 g
Protein: 22.3 g
Cholesterol: 39 mg
Sodium: 725.5 mg
Quick Noodle-Veggie Bowls
Category: pasta-and-noodles
By Juliana Hale

This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.

Ingredients:
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 cup snow peas
¾ cup shredded carrot
4 medium (4-1/8" long)s green onions, sliced
1 clove garlic, minced
¼ cup reduced-sodium soy sauce
1 teaspoon white sugar
¼ teaspoon cayenne pepper
8 ounces cooked spaghetti
1 tablespoon toasted sesame seeds

Directions:
Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more. Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 194.4
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 25 g
Sugars: 4 g
Dietary fiber: 3.3 g
Protein: 5.8 g
Sodium: 551.5 mg
Air Fryer Shrimp Fajitas
Category: world-cuisine
By Soup Loving Nicole

Shrimp fajitas made simple in the air fryer. Garnish with guacamole and cilantro if desired.

Ingredients:
1  red bell pepper, sliced into thin strips
1  green bell pepper, sliced into thin strips
1  red onion, sliced into thin strips
1 pound uncooked medium shrimp, peeled and deveined
1 (1.12 ounce) package fajita seasoning mix, divided
3 tablespoons olive oil, divided
4 (10 inch) flour tortillas, toasted

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place bell peppers and onion in a large bowl. Place shrimp in a separate bowl. Sprinkle 2 teaspoons of the fajita seasoning over the shrimp. Sprinkle the rest of the seasoning over the vegetables. Drizzle 2 tablespoons olive oil over the vegetables and stir until evenly combined. Add remaining 1 tablespoon olive oil to the shrimp and stir until combined. Place vegetables in the basket of the preheated air fryer and cook for 12 minutes, shaking halfway through cook time. Transfer mixture to a large bowl. Place shrimp in the basket of the air fryer and cook for 5 minutes. Flip and cook for 3 minutes more. Divide vegetables among tortillas and top with shrimp.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 441.5
Fat: 16.7 g
Saturated fat: 3 g
Carbohydrates: 47.6 g
Sugars: 4.4 g
Dietary fiber: 3.7 g
Protein: 25.2 g
Cholesterol: 172.6 mg
Sodium: 1202.4 mg