The seafood and vegetables in these fajitas are quick-marinated then grilled to tender perfection. Served with an avocado-enhanced salsa.

Shrimp and Scallop Fajitas with Red and Green Salsa

2 avocados, pitted, peeled and diced
1/4 cup plus 2 teaspoons lime juice - divided use
1 1/2 cups tomato-based salsa
12 ounces jumbo shrimp, peeled and deveined
1 large red bell pepper, seeded and cut into 20 squares
1 large sweet onion, peeled, cut into 8 pieces and separated
12 ounces sea scallops
1 large green bell pepper, seeded and cut into 20 squares
2 tablespoons vegetable oil
2 teaspoons honey
1 clove garlic, minced
1/2 teaspoon finely grated lime peel
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 (8-inch) flour tortillas

1. To make the salsa, toss the avocado with 2 teaspoons lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
2. Thread shrimp, red bell pepper and half the onion onto 4 (12-inch) skewers, running the skewer through each shrimp twice. Thread scallops, green bell pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine oil, honey, garlic, lime peel, pepper, salt and remaining 1/4 cup lime juice in a small bowl. Pour over skewers and marinate, turning occasionally for 15 to 20 minutes.
3. Preheat grill.
4. Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, until the seafood is opaque, allowing about 3 to 4 minutes on each side.
5. Wrap tortillas in aluminum foil and heat them on the grill.
6. Slide seafood and vegetables off of each skewer into a warm tortilla. Top with salsa. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.

Makes 4 servings.

Recipe provided courtesy of National Fisheries Institute.