Tomatillo Shrimp and Cheddar Fajitas

INGREDIENTS

• 2 tsp. canola oil
• 1 red bell pepper, cut into short, thin strips
• 1 small onion, thinly sliced
• 1 lb. peeled and deveined uncooked medium shrimp, thawed if frozen*
• 1 tsp. ground cumin
• 1 tsp. chili powder

• 3 cloves garlic, minced
• 1/2 cup tomatillo salsa (salsa verde)
• 8 (6-in.) low fat flour tortillas, warmed according to package directions
• 1 cup (4 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese
• 1/2 cup chopped fresh cilantro

DIRECTIONS

• 1

  Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; stir-fry 3 minutes. Add shrimp, cumin, chili powder and garlic; stir-fry 4 to 5 minutes or until shrimp are opaque and vegetables are tender. Add salsa; stir-fry 1 minute.

• 2

  Serve shrimp mixture in warm tortillas topped with cheese and cilantro.

Fish
Cheddar
Southwestern dinner
Reduced fat
Chicken