Serves
Makes 4 Servings
Ingredients
- 1 small jalapeño chile, stemmed, seeded, and minced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion, cut into ¼-inch slices
- 1 yellow bell pepper, seeded and cut into ¼ x 3-inch strips
- 1 green bell pepper, seeded and cut into ¼ x 3-inch strips
- ¼ cup chopped fresh cilantro leaves
- 8 (6-inch) flour or corn tortillas, warmed
- Salsa, for serving
- Sour cream, for serving
- Lime wedges, for serving
Procedure
To marinate shrimp, add jalapeño, garlic, spices, and 1 tablespoon vegetable oil to a medium mixing bowl and stir to combine. Add shrimp and mix again to coat the shrimp with the marinade. Cover and marinate for 30 minutes.
To a large skillet set over medium-high heat, add remaining 1 tablespoon oil. Add the onion and peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Transfer the vegetables to a medium mixing bowl; season with salt and pepper; reserve the skillet.
Remove shrimp from the marinade and add to the skillet. Cook until shrimp is almost cooked through, about 2 minutes. Add vegetables back to the skillet and stir well. Cook until vegetables are heated through and the shrimp is opaque, about 2 more minutes. Remove skillet from heat and fold in cilantro.
Serve shrimp and vegetables with tortillas, salsa, sour cream, and lime wedges on the side.
