Tomatillo Shrimp Fajitas

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

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 12%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 38.4g
  • Carbohydrate: 33.8g
  • Fiber: 4.5g
  • Cholesterol: 259mg
  • Iron: 5.2mg
  • Sodium: 581mg
  • Calcium: 259mg

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

  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.
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