Ingredients
4
4 servings
- •½ cup olive oil
- •½ cup chopped fresh cilantro, divided
- •3 tablespoons chili powder
- •4 large cloves garlic, minced
- •1 tablespoon lime juice
- •½ teaspoon salt
- •1 pound frozen shrimp - thawed, peeled, deveined, and cleaned
- •cooking spray
- •1 onion, sliced into rings and rings separated
- •1 large green bell pepper, sliced into strips
- •1 serrano chile pepper, sliced, or more to taste
- •4 (8 inch) flour tortillas
- •1 cup shredded Cheddar cheese, or to taste
- •½ cup shredded lettuce, or to taste
- •¼ cup sour cream, or to taste
- •¼ cup chopped tomatoes, or to taste
Instructions
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
Nutritional Facts
Per 4 servings
- Calories: 693
- Carbohydrate: 42g
- Fat: 45g
- Fiber: 6g
- Protein: 33g
- Sugar: 5g
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