Tomatillo Shrimp Fajitas

Tomatillo Shrimp Fajitas Recipe
Randy Mayor; Cindy Barr
The fresh flavors of red onion, bell pepper, and cilantro spark this easy supper.

Yield:

4 servings (serving size: 2 fajitas)

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 12 %
Fat 4.5 g
Satfat 0.8 g
Monofat 0.8 g
Polyfat 1.8 g
Protein 38.4 g
Carbohydrate 33.8 g
Fiber 4.5 g
Cholesterol 259 mg
Iron 5.2 mg
Sodium 581 mg
Calcium 259 mg

Ingredients

Cooking spray
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

Preparation

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.

Note:

Karen Levin,

Cooking Light

July 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note