Ingredients56 m servings 693 cals
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
Per Serving: 693 calories; 45.1 g fat; 41.5 g carbohydrates; 32.6 g protein; 209 mg cholesterol; 975 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made as written except that I didn't use any lettuce because mine had gone bad. These were excellent! The marinade really comes through. The one thing I will change when I make this again is tha...
I did not have lettuce, sour cream or cheese, . . . Did not notice until i mixed the marinade with the shrimp. It was still very very flavorful and I will be making this soon with the full ingre...
Fabulous! I made the shrimp per the recipe and added chorizo to the bell pepper and onion sauté. With margaritas this was better than a restaurant meal. Highly recommend!