Shrimp and Bell Pepper Tacos
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Method:
Saute
Ingredients
- 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
- 1In medium bowl, combine the thawed shrimp with the cumin, oregano, salt, black pepper and cayenne.
- 2Heat 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.
- 3Add 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.
- 4Heat 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.
- 5Divide the shrimp-pepper mixture between all 6 tortillas. Fold over, sprinkle with cheese and top with sour cream or yogurt.
