Ingredients
The following ingredients have 4 Servings
- 1 1/4 pounds shrimp (peeled and deveined)
- 1 red bell pepper (sliced)
- 1 orange bell pepper (sliced)
- 1 cup poblano chilies (sliced)
- 1 cup red onion (sliced)
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt (divided)
- 1/2 teaspoon ground coriander
- 3/4 cup sour cream (can use reduced fat)
- 1 tablespoon fresh cilantro (chopped)
- 1 tablespoon jalapeno pepper (seeded, finely chopped)
- 1/4 teaspoon lime zest
- 1 tablespoon lime juice
- 1 clove garlic (grated)
- 8 6-inch corn tortillas (or flour)
Instruction
- Preheat the oven to 400.
- Line baking sheet with aluminum foil.
- On the lined baking sheet toss together the shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salat, and coriander.
- Roast for 9-10 minutes or until shrimp are cooked through.
- Remove shrimp and place on plate, tented with foil to keep warm.
- Turn the oven to broil and broil the veggies until they are slightly charred, about 3- 4 minutes.
- In a small bowl, combine the sour cream, cilantro, jalapeño, lime zest, lime juice, garlic and 1/8 teaspoon salt.
- Warm tortillas either in the microwave, oven or quickly char on a gas flame.
- Spoon the shrimp and veggies into a tortilla and top with the sour cream mixture.