Shrimp filled Soft Tacos
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon bottled minced garlic
- 16-ounce package frozen green, red, and yellow bell pepper stir-fry mix
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 pound cooked and peeled shrimp
- 8 (8-inch) flour tortillas
- salt and black pepper, to taste
- shredded lettuce
- chopped tomato
- shredded cheese
- bottled salsa
- sour cream
- guacamole
Instructions
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the garlic and cook 30 seconds. Add the frozen pepper stir-fry mix and raise the heat to high. Add the cumin and chili powder and stir well. Cook until the vegetables have thawed, 3 to 3 1/2 minutes, stirring frequently. Stir in the shrimp and cook until they are just heated through, about 2 minutes. While the shrimp mixture simmers, wrap the tortillas in microwave-safe plastic wrap and microwave on HIGH until warmed through, 1 to 2 minutes. Remove the shrimp mixture from the heat and season with salt and pepper. Place the tortillas on each individual serving plate and spoon the shrimp mixture into the center of each, dividing evenly and using a slotted spoon to drain off excess juices. Fold the tortillas over taco style and place two on each serving plate. Serve with toppings of your choice.
