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LOCATION: Recipes >> Mexican >> Shrimp Tacos 02

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Shrimp-Filled Soft Tacos

1 teaspoon olive oil
1 teaspoon bottled minced garlic
16-ounce package frozen green, red, and yellow bell pepper stir-fry mix
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound cooked and peeled shrimp
8 8-inch flour tortillas
salt and black pepper, to taste
shredded lettuce
chopped tomato
shredded cheese
bottled salsa
sour cream

Heat the oil in a 12-inch nonstick skillet over medium heat. Add
the garlic and cook 30 seconds. Add the frozen pepper stir-fry mix
and raise the heat to high. Add the cumin and chili powder and stir
well. Cook until the vegetables have thawed, 3 to 3 1/2 minutes,
stirring frequently. Stir in the shrimp and cook until they are
just heated through, about 2 minutes.

While the shrimp mixture simmers, wrap the tortillas in microwave-safe
plastic wrap and microwave on HIGH until warmed through, 1 to 2
minutes. Remove the shrimp mixture from the heat and season with
salt and pepper. Place the tortillas on each individual serving
plate and spoon the shrimp mixture into the center of each, dividing
evenly and using a slotted spoon to drain off excess juices. Fold
the tortillas over taco style and place two on each serving plate.
Serve with toppings of your choice.


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