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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Who needs takeout? These are fantastic and quick to prepare. I added extra cilantro to the shrimp, and I also topped with fresh cilantro because I can't get enough cilantro. Recipe courtesy of Ladies' Home Journal May 2009. Ingredients:
8 corn tortillas (6 inch) |
1 1/2 cups tomatoes, chopped and seeded |
1 cup cucumber, chopped and seeded |
1/3 cup scallion, thinly sliced |
1/4 cup cilantro, chopped |
3 tablespoons fresh lime juice |
1/4 teaspoon salt |
8 ounces green beans, trimmed |
1 teaspoon fajita seasoning mix |
1 lb medium shrimp or 1 lb large shrimp, peeled and deveined |
1 tablespoon olive oil |
Directions:
1. Heat oven to 350.
2. Wrap tortillas in heavy foil and heat in oven for 10 minutes.
3. Meanwhile, for salsa, combine cilantro, lime juice, and salt and set aside.
4. In a bowl, toss beans with 1/2 tsp of fajita seasoning.
5. In another bowl, toss shrimp with 1/2 tsp seasoning.
6. Heat oil in a large skillet over medium-high heat.
7. Add beans and cook, stirring, 3 minutes.
8. Add shrimp and stir, cooking 3 minutes more or until shrimp turn opaque.
9. Assemble tacos: Divide shrimp and bean mixture between warm tortillas.
10. Serve with salsa.
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