Shrimp-and-pepper soft tacos *jb

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

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.

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