California Avocado Fajita Grilled Foil Packs

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Total Time: 40 min

Cook Time:

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Nutrition Facts

Nutrition information
per serving

Calories 580
Total Fat 36g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 285mg
Sodium 2350mg
Total Carbs 34g
Dietary Fiber 16g
Total Sugars 9g
Protein 38g
Potassium 1741mg

Vitamin A 162 mcg; Vitamin C 28 mg; Calcium 207 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 215 mcg; Omega 3 Fatty Acid 0.63 g.


% Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 15%; Iron 20 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These fajita grilled foil packs – filled with onions, peppers, mushrooms, and shrimp, along with chunks of creamy California Avocado — can be served with a quick and easy California Avocado salsa for a tasty meal. You can use the pre-cut fajita vegetables sold in the produce departments of many supermarkets, or slice up your favorite mix of onions, peppers and mushrooms. You can also customize this recipe by using a different protein option, such as beef or chicken also.

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Serves: 4

California Avocado Fajita Grilled Foil Packs 2 lb. pre-cut onions, peppers and mushroom mix 2 lb. rock shrimp, peeled and deveined, thawed if frozen 2 Tbsp. avocado oil or olive oil 2 Tbsp. taco seasoning 1 clove garlic, minced 1/4 cup fresh lime juice 2 ripe, Fresh California Avocados, seeded, peeled and cubed Blended California Avocado Salsa 1 ripe, Fresh California Avocado, seeded, peeled and diced 16 oz. prepared salsa 2 Tbsp. fresh lime juice

California Avocado Fajita Grilled Foil Packs

  1. Make sure to preheat grill to ensure that the fajitas are cooked evenly.
  2. Place cut vegetables into large mixing bowl and add the shrimp, oil, seasoning, garlic and lime juice. Toss until all ingredients are coated well.
  3. Lay down two large pieces of foil, allowing them to slightly overlap. Pour all the ingredients onto the foil.
  4. Fold up the edges around the mixture and crimp tight on top.
  5. Place the pack on the grill and cook for 15 minutes or until the shrimp is fully cooked and the vegetables are tender. Carefully open the foil pack and garnish with the cubed avocado. Drizzle the Blended California Avocado Salsa on top.

Blended California Avocado Salsa

  1. In a blender combine the avocado, salsa, and lime juice. Blend for 30 seconds.

Variations: substitute proteins, add additional vegetables, California Avocado Crema or sour cream

Serving Suggestion: Serve on large platter in foil for sharing, with warm tortillas alongside. Rice and beans make a nice accompaniment

Pairing: lite beer, white or rose wine, margarita

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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