Real Recipes From Real Home Cooks ®

shrimp and bell pepper tacos

Recipe by
Jason Koch
Westland, MI p29

yield 6 serving(s)
method Saute

Ingredients For shrimp and bell pepper tacos

  • 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
  • 6
    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

How To Make shrimp and bell pepper tacos

  • 1
    In medium bowl, combine the thawed shrimp with the cumin, oregano, salt, black pepper and cayenne.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Divide the shrimp-pepper mixture between all 6 tortillas. Fold over, sprinkle with cheese and top with sour cream or yogurt.

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