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Tomatillo Shrimp Fajitas

Randy Mayor; Cindy Barr
Yield 4 servings (serving size: 2 fajitas)
The fresh flavors of red onion, bell pepper, and cilantro spark this easy supper.

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

Nutrition 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

How to Make It

  1. 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.