Ingredients
1 pound uncooked medium shrimp, peeled and deveined4 tablespoons minced fresh cilantro, divided1 tablespoon plus 2 teaspoons olive oil, divided3 teaspoons Caribbean jerk seasoning1/8 teaspoon chili powder1/8 teaspoon ground cumin1 cup fat-free sour cream1 large onion, halved and thinly sliced1 medium sweet red pepper, cut into thin strips1 medium green pepper, cut into thin strips8 flour tortillas (6 inches), warmed1/2 cup salsa
Preparation
In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro.
In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
