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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Taste the tropics with our cool and crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch, while keeping the tacos tidy after you take a bite. Ingredients:
1 pound uncooked large shrimp, peeled and deveined |
3 teaspoons olive oil, divided |
1 large sweet orange pepper, sliced |
1 large sweet red pepper, sliced |
1 small onion, halved and sliced |
1 cup pineapple tidbits |
1 envelope fajita seasoning mix |
1/3 cup water |
8 corn tortillas (6 inches), warmed |
1/2 cup shredded cotija or mozzarella cheese |
8 large romaine lettuce leaves |
Directions:
1. Cook shrimp in 2 teaspoons oil in a large skillet over medium heat for 4-6 minutes or until shrimp turn pink; remove and keep warm.
2. In the same skillet, saute the peppers, onion and pineapple in remaining oil until tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve. Yield: 4 servings.
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