- 1 tablespoon Worcestershire sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons chopped fresh cilantro
- Sour cream for topping
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the bell pepper and onion for 10 minutes or until the vegetables are tender. Remove from skillet and set aside.
In the same skillet heat remaining olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are opaque. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese, sour cream, and cilantro.
Finally, a use for these little guys! They are 1 tablespoon each.
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