Shrimp Fajitas

Provided by Woman's Day

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Prep: 20 mins
Cook:
Ready in: 1 hr., 5 mins

Serves:

Ingredients

Marinade:
tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1 pound medium shrimp (about 36 ), peeled and deveined
Topping:
2 cups quartered cherry tomatoes
1/2 cup diced sweet white onion (such as Vidalia, Oso or Texas Supersweet)
1/4 cup sliced pimiento-stuffed green olives
1/4 cup chopped cilantro
3 tablespoons chopped, canned mild green chilies
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 large (10-inch) flour tortillas, stacked and wrapped in foil
1/2 teaspoon olive oil
6 tablespoons light sour cream

Cooking Instructions

Mix Marinade ingredients in a medium bowl. Add shrimp and stir to coat. Cover and refrigerate at least 30 minutes or up to 8 hours.

Up to 1 hour before serving, mix Topping ingredients in a small bowl. Cover and refrigerate until ready to serve. Makes 2 1⁄4 cups.

Heat oven to 350°F. Place wrapped tortillas in oven and heat about 15 minutes.

Meanwhile brush a large, heavy nonstick skillet with olive oil and heat over medium heat. Add shrimp and cook, stirring often, 3 to 5 minutes or until lightly browned and cooked through.

To make fajitas: Place 1 warmed tortilla on each of 6 plates. Put shrimp (about 6) in center of each, add a heaping 1⁄3 cup topping and 1 tablespoon sour cream. Roll up and eat out of hand.