Shrimp Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I’ve lost 50 pounds recently and my husband, Jere, has lost 65.  We’re always looking for tasty ways to keep the weight off.  I think working moms would love it as much as we do because it’s so quick and easy.

              Charlene Chambers                                                                        Ormond Beach, Florida

Shrimp Fajitas Recipe

Shrimp Fajitas

1 lb. uncooked medium shrimp, peeled and deveined

4 Tbsp. minced fresh cilantro, divided

1 Tbsp. plus 2 tsp. olive oil, divided

3 tsp. Caribbean jerk seasoning

1/8 tsp. chili powder

1/8 tsp. ground cumin

1 cup (8 oz.) fat-free sour cream

1 large onion, halved and thinly sliced

1 medium sweet red pepper, cut into thin strips

1 medium green pepper, cut into thin strips

8 flour tortillas (6 inches), warmed

½ cup salsa

 

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand for 10 minutes.  Meanwhile, in a small bowl, mix sour cream and remaining cilantro.

In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat.  Add onion and peppers; cook and stir until crisp-tender.  Remove from pan.

In same pan, heat remaining oil over medium-high heat.  Add shrimp; cook and stir until shrimp turn pink.  Return onion mixture to pan; heat through.  Serve with tortillas, salsa and sour cream mixture.

4 servings

 

(Recipe for Shrimp Fajitas was on www.tasteofhome.com, 2014)