Shrimp-and-Pepper Soft Tacos
3/4 pound unpeeled, medium-size fresh shrimp
Anaheim chile pepper
1 jalapeno pepper
2 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp ground cumin
1 large onion, chopped
2 tomatoes, chopped
1/4 cup chopped fresh cilantro
1/4 tsp salt
4 (8-inch) flour tortillas
Lime wedges
Shredded Monterey Jack cheese with peppers
Sour cream
Peel shrimp, and devein, if desired. Seed and dice peppers; set aside. Sauté garlic in oil in a large
skillet until tender; add shrimp and cumin, and sauté 1 minute or until shrimp turn pink. Remove
shrimp. Add onion to skillet; sauté 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
Submitted by sooz
International Dishes
Seafood Dishes
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