Shrimp-and-pepper Soft Tacos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Unpeeled medium-size fresh |
| shrimp | ||
| 1 | Anaheim chile pepper | |
| 1 | Jalapeno pepper | |
| 2 | Garlic cloves, minced | |
| 1 | T | Olive oil |
| 1/2 | t | Ground cumin |
| 1 | Onion, chopped | |
| 2 | Tomatoes, chopped | |
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | t | Salt |
| 4 | Flour, 8-inch tortillas | |
| Lime wedges | ||
| Shredded monterey jack | ||
| cheese with peppers | ||
| Sour cream |
INSTRUCTIONS
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 3/4 cup mixture in center of each tortilla; squeeze lime wedges over mixture, and top with cheese and sour cream. Fold tortillas in half. Yield: 4 servings. Notes: Try this low-fat option for an easy Mexican meal. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 731
Calories From Fat: 208
Total Fat: 23.6g
Cholesterol: 40.8mg
Sodium: 827.7mg
Potassium: 510.6mg
Carbohydrates: 121.4g
Fiber: 4g
Sugar: 72.3g
Protein: 9.4g