Shrimp Fajitas

By á-382

Really good!!

Ingredients

• 1 pound uncooked Daily Chef Uncooked Medium Shrimp, peeled and deveined
• 4 tablespoons minced fresh cilantro, divided
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 3 teaspoons Caribbean jerk seasoning (I used Cajun spice instead)
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1 cup (8 ounces) 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
• 1/2 cup salsa

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro.
2. 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.
3. 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. Yield: 4 servings.
Taste of Home-October 2013
Nutritional Facts

2 fajitas with 1/4 cup sour cream mixture and 2 tablespoons salsa equals 418 calories, 13 g fat (1 g saturated fat), 147 mg cholesterol, 962 mg sodium, 44 g carbohydrate, 2 g fiber, 29 g protein.