Shrimp and Bell Pepper Tacos
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Method:
Saute
Ingredients
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6 ozfrozen large shrimp, peeled, deveined, thawed and patted dry
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1/2 tspground cumin
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1/2 te tspdried oregano
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1/4 tspground black pepper
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1/8 tspcayenne pepper
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1 Tbspvegetable oil
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16 ozfrozen pepper medley
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3 clovegarlic, minced
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1 Tbspfresh lime juice
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68-inch whole-wheat flour tortillas
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6 Tbspshredded reduced-fat cheddar cheese
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1/2 cfat-free sour cream or plain greek yogurt, stirred
How to Make Shrimp and Bell Pepper Tacos
- 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.
