Ingredients
1½lbsshrimp,large, peeled and deveined
2tbspfresh lime juice
2tspchili powder,preferably 1 tsp regular, 1tsp ancho
1tspground cumin
½tspground coriander
¼tspcayenne pepper,or to taste, optional
salt and freshly ground black pepper
3tbsplight olive oil,or vegetable oil, divided
1small yellow or red onion,halved and sliced
2bell peppers,any color
2clovesgarlic,minced
3tbspfresh cilantro,chopped
8medium flour tortillas,warmed
sliced avocado and crumbled queso fresco,optional
Preparation
Dab shrimp with paper towels to help dry some of the excess moisture, place in a medium mixing bowl.
Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss. Set aside.
Heat 1½ tablespoon olive oil in a 12-inch cast-iron pan or non-stick skillet.
Add in onions and saute for 2 minutes, then add in bell peppers. Season with salt and pepper and saute until crisp and tender, for about 5 to 7 minutes more.
Transfer peppers to a sheet of foil and wrap to keep warm. Return skillet to heat and add in remaining olive oil.
Season shrimp with salt and pepper (about ½ teaspoon of each) and toss. Add to skillet and cook for 1½ minutes.
Add garlic to skillet and toss, then cook shrimp through for about 1 to 2 minutes longer.
Toss in cilantro, then serve filling over tortillas along with avocado slices and queso fresco if desired.
