INGREDIENTS
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- ½ teaspoon ground ancho chile pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 8 ounces peeled and deveined medium shrimp with tails removed
- ½ small yellow bell pepper, seeded and thinly sliced
- ½ small green bell pepper, seeded and thinly sliced
- ¼ small red onion, thinly sliced
- Flour tortillas
- Sliced avocado
- Sour cream
- Chopped cilantro
DIRECTIONS
- In a large bowl, stir together garlic, oil, lime juice, ancho chile pepper, cumin, salt and cayenne pepper. Add shrimp and toss until coated. Set aside.
- Place rack in bottom position of toaster oven. Heat toaster oven to 350°F. Spray baking pan with nonstick cooking spray.
- Add peppers and onions to baking pan. Bake 15 minutes.
- Remove baking pan from oven. Add shrimp to baking pan.
- Return pan to toaster oven. Bake 5 minutes or until shrimp are pink and opaque.
- Heat tortillas in microwave following package directions. Layer tortillas with shrimp mixture, sliced avocado, sour cream and chopped cilantro.
Serves: 2
