The sqeeze of lime at the end makes a big difference. I didn't feel like driving across town for the corn tortillas so i used grocery store soft flour tortillas instead. They were still great but I imagine they should be even better with the corn tortillas.

I just finished this dish and it was a resounding success. My favorite part (aside from eating it!) was deveining the shrimp. For some reason I thought deveining would be a much more difficult process, though I'm sure I could improve my technique to make this go quicker. I looked for a deveining lesson in the 'tips and techniques' but I could not find one. Any tips?

There is a 'tip and technique' video that covers this.
It is called "How to Clean Shrimp or Prawns".

The same tip video (or Drill-down) is also attached to the text recipe, under step 1. Hope this helps!

Glad you liked the dish - cheers!

Guess I should have been more thorough. Google has made me lazy. I did a quick search for "devein shrimp" that did not return what I was looking for. Unfortunately, I'm all too knowledgeable about the limitations of the internal search in most content management systems.

For those of you in Chicago, I was able to find the chipotle peppers in adobo sauce at The Spice House on Wells in Old Town. It can be hard to come by, especially in the food challenged Midwest.

I found chipotle Tabasco.

So I used that for the marinade. Due to the acidity you need to add a little starch to thicken the marinade. After briefly sautéing them i ended up with a lot of excess water. So I decided to throw them on a grill which added a rich BBQ flavor. I also added a spoon of tomato paste when I heated the onions through with the shrimp.

After using guacamole on the first wrap, I then replaced the guacamole in the second wrap with sour cream to compensate for the BBQ flavor. I probably ended up with a completely different dish, but it was perfectly lovely.

I don't get to cook much, and when I do, I have very little time. When I made these fajitas the other night, they totally blew my wife away. They were absolutely delicious and required very few ingredients and little time. Can't wait to make them again...maybe tonight!

Hi, I tried this recipe with steak and it was good, but didn't end up with much fajita flavor. I think its because I marinated the steak, but then grilled it whole and it wasn't cooked with all the spices. Is there a better technique to use with steak? I have tried several steak fajita recipes before trying this and always have the same problem (I used flatiron steak and marinated it for 5-6 hrs, the steak did come out tender but not much flavor)
Thanks!

A marinade will lend some subtle flavors, but without the spices this dish will not be as bold as it should be. Try to find a good fajita spice rub that suits your tastes and make sure to season the meat well with salt. Cheers!

I'm not sure where to ask this question, if I want to make fried shrimp do I use raw or cooked? I found a recipe that said use boiled shrimp, but I'm not sure what that is?

Generally, when you fry shrimp you start with raw shrimp, but reallyl it depends on the recipe you are using or following. Cheers!