1 lb medium shrimp, peeled and deveined
1 clove garlic, pressed
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons fresh lime juice
? teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon black pepper
2 red or green bell peppers, seeded and sliced
3 tablespoons chopped fresh cilantro
8 flour tortillas
2 onions, sliced
Serve with Quick Guacamole &/or Sour Cream and Shredded Cheese
Preheat the oven to 350 degrees F.
Combine the shrimp, half the lime juice, half the oil, half the salt, half the pepper and all the chili powder and cumin, stirring well to coat the shrimp.
Heat the rest of the oil in a skillet over a medium high heat and cook the onions for about 5 minutes, until they are translucent.
Add the rest of the salt and pepper and the bell peppers.
Cook for another 5 minutes, stirring often.
Add 2 tablespoons of the cilantro and transfer the mixture to an ovenproof bowl.
Put it in the oven to keep warm.
Heat a skillet over a medium heat and add the shrimp.
Sauté them for about 4 minutes or until they are just cooked.
Stir in the rest of the cilantro and lime juice.
Wrap the tortillas around the vegetables and shrimp and serve with toppings of choice.