Sue Freeman posted 04-24-98
Rock Shrimp Tacos
2 teaspoons olive oil
5 ounces rock shrimp or other small shrimp, peeled and deveined
1 cup vertically sliced onion
1/2 cup julienne-cut green bell pepper
1/2 cup julienne-cut yellow bell pepper
1/2 cup julienne-cut red bell pepper
1 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
8 (6-inch) flour tortillas
1/4 cup chopped avocado
1/4 cup low-fat sour cream
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes. Add onion and bell peppers; saute 3 minutes or until tender. Remove from heat; stir in hot sauce, salt, pepper, cumin, and chili powder.
Heat tortillas according to package directions. Spoon 3/4 cup shrimp mixture onto each tortilla, and fold in half. Serve with avocado and sour cream.
Garnish with cilantro, if desired. Yield: 4 servings serving size: 2 tacos, 1 tablespoon avocado, and 1 tablespoon sour cream