Shrimp and Bell Pepper Tacos

Shrimp And Bell Pepper Tacos Recipe

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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
  • 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.

Printable Recipe Card

About Shrimp and Bell Pepper Tacos

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

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