Shrimp-and-pepper soft tacos *jb

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.

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