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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Crispy and hot: taco shells with a spicy filling of shrimp, cilantro, tomatoes, onion, garlic, green pepper and paprika. Ingredients:
2 tablespoons sunflower oil |
2 onions, chopped |
3 garlic cloves, minced |
1 green bell pepper, halved, seeded and diced |
1 tablespoon paprika |
2 teaspoons mild chili powder |
1/2 teaspoon ground cumin |
4 tomatoes, chopped |
1 lb shrimp, cooked and peeled |
2 tablespoons cilantro, chopped |
salt and pepper |
12 taco shells |
1 lettuce, shredded |
Directions:
1. Heat the oil in a large frying pan, add the onions, and cook gently, stirring occasionally, for 3-5 mins until softened but not colored.
2. Add the garlic and green pepper and cook stirring occasionally for 3 mins or until the pepper is soft.
3. Stir in the paprika, chili powder and cumin and cook, stirring for 1 minute Add the tomatoes and cook for 3-5 mins until soft.
4. Lower the heat and stir in the shrimp and chopped cilantro. Season with salt and pepper.
5. Meanwhile heat the taco shells in a preheated oven at 350F for 3 mins or according to pack instructions.
6. Spoon the shrimp mixture into the taco shells, top with shredded lettuce.
7. Serve at once.
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