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 vitamin C.


  • 1 1/4 pounds 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 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground coriander
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon finely chopped seeded jalapeño
  • 1/4 teaspoon 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

How to Make It

Step 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.

Step 2

Turn broiler to high. Broil vegetables on the 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.

Step 3

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


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