Recipe - Shrimp-And-Pepper Soft Tacos

Three fourths pound Unpeeled mediumsize fresh
shrimp
1 Anaheim chile pepper
1 Jalapeno pepper
2 Garlic cloves; minced
1 tablespoon Olive oil
One half teaspoon Ground cumin
1 lg Onion; chopped
2 Tomatoes; chopped
One fourth cup Chopped fresh cilantro
One fourth teaspoon Salt
4 Flour; (8inch) tortillas
Lime wedges
Shredded monterey jack
cheese with peppers
Sour cream

Peel shrimp, and devein, if desired. Seed and dice peppers; set aside.
Saute garlic in oil in a large skillet until tender; add shrimp and cumin,
and saute 1 minute or until shrimp turn pink. Remove shrimp.

Add onion to skillet; saute until tender. Stir in shrimp, tomato, and
peppers; cook just until thoroughly heated. Remove from heat, and stir in
cilantro and salt.

Spoon Three fourths cup mixture in center of each tortilla; squeeze lime wedges over
mixture, and top with cheese and sour cream. Fold tortillas in half. Yield:
4 servings.

Notes: Try this lowfat option for an easy Mexican meal.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1035 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998