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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. Tiffany Bryson-San Antonio, Texas Ingredients:
1/4 cup chopped onion |
1 tablespoon finely chopped jalapeno pepper |
1/2 pound uncooked shrimp, peeled, deveined and chopped |
1/4 teaspoon ground cumin |
1/8 teaspoon pepper |
1/4 cup chopped tomato |
4 flour tortillas (6 inches) |
1/3 cup shredded reduced-fat mexican cheese blend |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato.
2. Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges. Yield: 2 servings.
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