Ingredients
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips1 sweet onion, cut into 1/2-inch strips2 garlic cloves, minced2 tablespoons olive oil2 teaspoons chili powder1 teaspoon ground cumin3/4 teaspoon salt12 corn tortillas (6 inches), warmedOptional: Lime wedges, crema, fresh cilantro and sliced avocado
Preparation
Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans.
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.
