Shrimp And Bell Pepper Tacos Recipe

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Shrimp and Bell Pepper Tacos

Jason Koch

@jstone13007 p29

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6 oz
frozen large shrimp, peeled, deveined, thawed and patted dry
1/2 tsp
ground cumin
1/2 te tsp
dried oregano
1/4 tsp
ground black pepper
1/8 tsp
cayenne pepper
1 Tbsp
vegetable oil
16 oz
frozen pepper medley
3 clove
garlic, minced
1 Tbsp
fresh lime juice
8-inch whole-wheat flour tortillas
6 Tbsp
shredded reduced-fat cheddar cheese
1/2 c
fat-free sour cream or plain greek yogurt, stirred

Directions Step-By-Step

In medium bowl, combine the thawed shrimp with the cumin, oregano, salt, black pepper and cayenne.
Heat 2 tsp of the oil in a large heavy skillet over medium-high heat. Add the shrimp and saute for about 2-3 minutes or until shrimp is cooked through. Remove the shrimp with a slotted spoon.
Add remaining oil to the skillet and add the pepper medley. Saute the peppers for about 5 minutes. Add the garlic and saute for about 2 minutes. Drain off any excess liquid. Add the lime juice and cook for 30 seconds. Add back the cooked shrimp and toss to coat with peppers.
Heat the whole-wheat tortillas by toasting them one at a time in a medium skillet over medium heat for about 1-2 minutes per side.
Divide the shrimp-pepper mixture between all 6 tortillas. Fold over, sprinkle with cheese and top with sour cream or yogurt.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican