Gathering around the dinner table as a family is one of our most cherished childhood memories. As adults, we realize now, how much effort goes into putting dinner on the table every night; work, kids, meal prep, schedules, etc. can all become obstacles! But it is a foundational value in both of our homes, along with ensuring we get both of our families together a few times a month for family dinner.
This past weekend, we gathered to celebrate an early Cinco De Mayo. With our different dietary restrictions and preferences, we decided to make fajitas. We love fajitas because they are so versatile and can be wrapped in the traditional corn or flour tortilla, lettuce, or without a wrap at all and eaten like a salad. We wanted to try a new gluten free and Whole 30 approved approach, so we used celery root as the wrap. This method recently became super popular by Carmen over at Every Last Bite – (be sure to check out her original post). While some people still preferred the tortilla and lettuce wraps, the celery root offered a nice vegetable based, light alternative. Fajitas are also great because you can offer a variety of toppings that each individual can choose from, such as sour cream, tomatoes, lettuce, olives, and/or cheese. This also makes for a great meal to serve a large group or a party.
Chicken & Shrimp Fajitas with Celery Root Tortilla
Ingredients (serves 6):
- 1 celery root
- 1lb chicken breast cubed
- 1lb raw shrimp peeled & deveined
- 1 whole large onion, julienned (your preference.. we used 1/2 white, 1/2 red)
- 3 bell peppers, julienned
- 2 whole tomatoes, diced
- 1/2 cup fresh salsa
- 1.5 tsp sea salt
- 1 tsp pepper
- 1 tsp seasoning salt
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp crushed red pepper
- 1/2 tsp chipotle chili pepper
- 1 tbsp olive oil
- 1 lime
- Peel and slice celery root as show below:
2. Place tortillas on a baking rack drizzled with EVOO & sea salt, bake for 15 min on 350 degrees (you could also use a sandwich press or griddle).
3. Use a large skillet to begin sautéing your onion in 1 tbsp EVOO on medium heat. Make sure to get the oil hot before throwing in your onion.
4. Once onions are translucent, add peppers and tomatoes. Sauté for approximately 5 minutes. Keep veggies to one side of your pan.
5. To the other side of the pan, add chicken and all seasoning. Sauté approximately 10 minutes on medium/low heat until almost cooked through.
6. Add shrimp and salsa to skillet and mix completely. Cook an additional 5 minutes or until shrimp is pink.
7. Finish with the juice of 1 lime.
*Always remember to taste before serving and add any additional spices if desired (i.e. salt, red pepper flakes, lime juice).
8. Take your tortilla of choice and fill with the fajita mix and any other additional toppings. We used lettuce, guacamole and salsa (our recipe linked here).
Take care of each other.