Shrimp and Sweet Pepper Fajitas

By ClaudiaJan

Ingredients

• Makes: 4 servings Prep 10 mins Cook 15 mins
• Shrimp and Sweet Pepper Fajitas
• Nutrition Facts
• Servings Per Recipe 4
• Amount Per Serving
• cal.(kcal)484
• Fat, total(g)12
• chol.(mg)184
• sat. fat(g)3
• carb.(g)65
• fiber(g)8
• pro.(g)29
• sodium(mg)738
• Percent Daily Values are based on a 2,000 calorie diet
• Directions
• 1 . Heat oil in a large nonstick skillet over medium-high heat. Season shrimp with 1 tsp of the Southwest seasoning. Add to skillet and cook 2 minutes on each side. Remove to a plate.
• 2 . Add peppers and onions to skillet. Season with salt and 1 tsp of the Southwest seasoning. Cook 10 minutes or until tender, stirring often. Add up to 1/4 cup water if mixture becomes too dry. Stir in shrimp.
• 3 . Meanwhile, cook quinoa following package directions, about 15 minutes, adding remaining 1 tsp Southwest seasoning. Remove from heat.
• 4 . Wrap shrimp-and-pepper mixture in tortillas and serve with quinoa, sour cream, salsa, limes and scallions.

Preparation

Step 1

Ingredients
1 tablespoon vegetable oil
1 pound medium shrimp, shelled and deveined
1 tablespoon Southwest seasoning blend (such as McCormick)
6 cups fresh sliced peppers and onions
1/8 teaspoon salt
1 cup quinoa, uncooked
8 warm corn tortillas
1/2 cup reduced-fat sour cream
1/4 cup jarred salsa verde
2 limes, cut into wedges
4 scallions, sliced