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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
5 ounces rock shrimp or other small shrimp, peeled and deveined |
1 cup vertically sliced onion |
1/2 cup julienne-cut green bell pepper |
1/2 cup julienne-cut yellow bell pepper |
1/2 cup julienne-cut red bell pepper |
1 teaspoon hot sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground cumin |
1/8 teaspoon chili powder |
8 (6-inch) flour tortillas |
1/4 cup chopped avocado |
1/4 cup low-fat sour cream |
cilantro sprigs (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes. Add onion and bell peppers; saute 3 minutes or until tender. Remove from heat; stir in hot sauce, salt, pepper, cumin, and chili powder.
2. Heat tortillas according to package directions. Spoon 3/4 cup shrimp mixture onto each tortilla, and fold in half. Serve with avocado and sour cream. Garnish with cilantro, if desired.
3. tacos, 1 tablespoon avocado, and 1 tablespoon sour cream
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