The fresh flavors of red onion, bell pepper, and cilantro spark this easy supper.
1 1/2 cups red bell pepper strips
2 teaspoons bottled minced garlic
1 small red onion, vertically sliced
1/2 cup bottled green salsa
1 teaspoon ground coriander
1/4 teaspoon salt
1 1/2 pounds peeled and deveined large shrimp
8 (6-inch) corn tortillas
2 tablespoons chopped fresh cilantro
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, garlic, and onion; sauté 4 minutes. Stir in salsa, coriander, salt, and shrimp; sauté 2 minutes or until shrimp are done. Arrange about 1/2 cup shrimp mixture down center of each tortilla; sprinkle each tortilla with 1 1/2 teaspoons cilantro.
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Super fast & yummy! I made my own tomatillo salsa so I could control exactly what my family was eating (and make it spicier)...we all loved it, will make again for sure! Somone asked about the prep of the corn tortillas...you can just warm them in a dry skillet to save the calories you'd get from deep frying them :)