I adapted this recipe from Finecooking.com.
Ingredients:
For the shrimp:
1 lb. cooked shrimp
1 Tbsp. oil (I used canola)
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. oregano
For the veggies:
1 Tbsp. oil
1 yellow onion
1 green bell pepper
5 roma tomatoes (mine were pretty small)
2 cloves garlic, minced
1/2 c. cilantro
1 lime, juice of
2 tsp. vegeta
1 tsp. black pepper
1 tsp. kosher salt
1/4 tsp. cumin
1/4 tsp. chili powder
tortillas
cheese-optional
sour cream-optional
Directions:
For the shrimp:
1. Place the shrimp in a medium bowl. Make sure it's completely cleaned and patted dry. Add in oil. Mix well.
2. Add in the rest of the spices and the brown sugar. Mix well and make sure all of the shrimp is coated evenly.
3. Cover with plastic wrap and refrigerate for up to 4 hours.
4. When the veggies are almost done preheat the oven to broil. Place the shrimp on a baking sheet and broil 3-4 minutes on each side. Be careful to watch the shrimp the entire time.
For the veggies:
1. Heat a large deep skillet on medium. Add the 1 Tbsp. of oil.
2. Slice the onions, green pepper, and tomatoes into thin slices. Add to the hot pan and stir well. Add the seasonings. Saute for 10 minutes, stirring often. Lower the heat if necessary.
3. Add garlic and saute an additional 5 minutes. Mix in cilantro. Saute 2 minutes.
To assemble:
1. Heat the tortillas in the microwave between paper towels. About 30 seconds.
2. Pile each tortilla with veggies and shrimp. Add any additional toppings such as salsa, cheese, and sour cream.
Enjoy!
