18 October 2007

Tomatillo Shrimp Fajitas

Well, this one is a winner. Healthy, tastes great, and comes together sooo quickly: took me longer to chop the veggies than cook! I used frozen shrimp, because I'm too lazy to devein the things, and I also served them with lime slices (because limes make everything oh so much better). And a big thanks to Julie for the fabulous recipe!

Tomatillo Shrimp Fajitas

Cooking spray
1 1/2 c. red bell pepper strips
2 tsp. bottled minced garlic
1 small red onion, vertically sliced
1/2 c. bottled green salsa
1 tsp. ground coriander
1/4 tsp. salt
1 1/2 lbs. peeled and deveined large shrimp
8 (6-inch) corn tortillas
2 Tbsp. chopped fresh cilantro

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 c. shrimp mixture down center of each tortilla; sprinkle each tortilla with 1 1/2 tsp. cilantro.

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