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.