3/4 lb Unpeeled medium-size fresh shrimp
1 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 Flour, (8-inch) tortillas
Lime wedges
Shredded monterey jack cheese with peppers
Sour cream
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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. |
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