Shrimp-and-pepper soft tacos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Unpeeled medium-size fresh shrimp |
| 1 | Anaheim chile pepper | |
| 1 | Jalapeno pepper | |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Ground cumin |
| 1 | large | Onion; chopped |
| 2 | Tomatoes; chopped | |
| ¼ | cup | Chopped fresh cilantro |
| ¼ | teaspoon | Salt |
| 4 | Flour; (8-inch) tortillas | |
| Lime wedges | ||
| Shredded monterey jack cheese with peppers | ||
| Sour cream | ||
| 4 | servings. | |
Directions
Peel shrimp, and devein, if desired. Seed and dice peppers; set aside.
Saute garlic in oil in a large skillet until tender; add shrimp and cumin, and saute 1 minute or until shrimp turn pink. Remove shrimp.
Add onion to skillet; saute until tender. Stir in shrimp, tomato, and peppers; cook just until thoroughly heated. Remove from heat, and stir in cilantro and salt.
Spoon ¾ cup mixture in center of each tortilla; squeeze lime wedges over mixture, and top with cheese and sour cream. Fold tortillas in half. Yield: Notes: Try this low-fat option for an easy Mexican meal.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@...> on Jan 23, 1998