Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ pounds | Unpeeled, medium-size fresh shrimp |
1 \N | Anaheim chile pepper |
1 \N | Jalapeno pepper |
2 \N | Garlic cloves, minced |
1 tablespoon | Olive oil |
½ teaspoon | Ground cumin |
1 large | Onion, chopped |
2 \N | Tomatoes, chopped |
¼ cup | Chopped fresh cilantro |
¼ teaspoon | Salt |
4 \N | Flour (8-inch) tortillas |
\N \N | Lime wedges |
\N \N | Shredded Monterey Jack cheese with peppers |
\N \N | Sour cream |
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.