Sheet Pan Shrimp Fa­ji­tas

This easy din­ner comes to­gether in less time than it takes to wait for a ta­ble at your fa­vorite Mex­i­can restau­rant. Mild poblano chiles and bell pep­pers get a nice char un­der the broiler and de­liver more than dou­ble a day’s worth of im­mu­nity-boost­ing vita

Cooking Light - - Dinner Tonight 20-minute Mains -

Ac­tive: 15 min. To­tal: 20 min.

11/4 lb. peeled and de­veined raw

large shrimp

1 red bell pep­per, sliced

1 or­ange bell pep­per, sliced

1 cup sliced poblano chile

1 cup sliced red onion

3 Tbsp. olive oil

1 Tbsp. chili pow­der

1 tsp. ground cumin

3/4 tsp. kosher salt, di­vided

1/2 tsp. ground co­rian­der

3/4 cup re­duced-fat sour cream 1 Tbsp. chopped fresh cilantro 1 Tbsp. finely chopped seeded

jalapeño

1/4 tsp. lime zest plus 1 Tbsp. fresh

lime juice

1 small gar­lic clove, grated 8 (6-inch) corn or flour tor­tillas

1/4 cup packed fresh cilantro leaves 2 limes, cut into wedges

1. Place oven racks in cen­ter and up­per third po­si­tions of oven. Pre­heat oven to 400°F. Toss to­gether shrimp, bell pep­pers, poblano, onion, oil, chili pow­der, cumin, 5/8 tea­spoon salt, and co­rian­der on a bak­ing sheet lined with alu­minum foil. Place on mid­dle rack of oven; roast un­til shrimp are cooked through, 9 to 10 min­utes. Trans­fer shrimp to a plate, re­serv­ing re­main­ing vegetable mix­ture on bak­ing sheet. Cover shrimp with foil to keep warm.

2. Turn broiler to high. Broil veg­eta­bles on up­per oven rack un­til slightly charred, 3 to 4 min­utes, and set aside. Stir to­gether sour cream, chopped cilantro, jalapeño, lime zest and juice, gar­lic, and re­main­ing 1/8 tea­spoon salt in a bowl.

3. Spoon shrimp and veg­eta­bles evenly onto warm tor­tillas; top with sour cream mix­ture. Sprin­kle with cilantro leaves; serve with lime wedges.

SERVES 4 (serv­ing size: 2 fa­ji­tas) Calo­ries 446; Fat 20g (sat 5g, un­sat 13g); Pro­tein 26g; Carb 45g; Fiber 7g; Sug­ars 10g (added sug­ars 0g); Sodium 676mg; Calc 21% DV; Potas­sium 11% DV

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