Ingredients :
- 1 pound uncooked shrimp, peeled and deveined
- 1/4 cup olive oil, divided
- 1-1/2 teaspoons chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 large onion, halved and thinly sliced
- 1 medium sweet yellow pepper, cut into thin strips
- 1 medium sweet red pepper, cut into thin strips
- 1/4 cup chopped fresh cilantro
- 2 medium limes, divided
- 8 flour tortillas, warmed
- Optional: Sour cream, pico de gallo and sliced avocado
Directions :
- In a large bowl, toss shrimp with 2 tablespoons oil, chili powder, garlic powder, salt, pepper, oregano and cumin.
- In a large skillet, heat remaining 2 tablespoons oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 5-7 minutes. Remove from pan.
- In same pan, cook and stir shrimp over medium heat until shrimp turn pink, 2-3 minutes. Add cilantro and onion mixture to pan; heat through. Remove from heat. Cut 1 lime in half. Squeeze 1 lime half over shrimp mixture. Cut remaining 1-1/2 limes into wedges for serving. Serve with tortillas and, if desired, optional toppings.
