Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Med size shrimp shelled andd |
| 1 cup | Lightly packed chopped cilao |
| 1 \N | Clove garlic minced |
| ⅓ cup | Lime juice |
| 6 \N | Flour tortillas 9\" |
| 1 tablespoon | Salad oil |
| 2 \N | Large green peppers, thinlys |
| 1 \N | Large onion, thinly sliced |
| ½ cup | Plain non fat yogart |
| \N \N | Salsa for green tomatillo sa |
Stir shrimp, cilantro, garlic, and lime juice. Let stand at room temp. for 20 min.
Meanwhile wrap tortillas in foil and place in 350 oven until hot (15 min)
Heat oil in a wide nonstick frying pan over med-high heat. Add peppers, onions. Cook, stirring occasinally, until limp (about 10 min) Remove vegetables and keep warm. Add shrimp mixture to pan, increase heat to high and cook stirring often, until shrimp are opaque in center, cut to test (about 3 min). Return veg. to pan sitrring to mix with shrimp.
Spoon shrimp mixture into tortillas, top with yogurt (or sour cream) and roll up. Serve with salsa.