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