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Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium-high heat. Season shrimp with 1 tsp of the Southwest seasoning. Add to skillet and cook 2 minutes on each side. Remove to a plate.

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  • Add peppers and onions to skillet. Season with salt and 1 tsp of the Southwest seasoning. Cook 10 minutes or until tender, stirring often. Add up to 1/4 cup water if mixture becomes too dry. Stir in shrimp.

  • Meanwhile, cook quinoa following package directions, about 15 minutes, adding remaining 1 tsp Southwest seasoning. Remove from heat.

  • Wrap shrimp-and-pepper mixture in tortillas and serve with quinoa, sour cream, salsa, limes and scallions.

Nutrition Facts

484 calories; 12 g total fat; 184 mg cholesterol; 738 mg sodium. 65 g carbohydrates; 29 g protein;

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