Yield: 4 Servings
|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|
|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.