Ingredients
1/4 c. extra-virgin olive oil
Juice of 2 limes
1 tsp. ground cumin
1/2 tsp. chili powder
1 1/2 lb. shrimp, peeled and deveined
1 tbsp. vegetable oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
kosher salt
Freshly ground black pepper
1 jalapeño, minced
2 cloves garlic, minced
Corn tortillas, for serving
Chopped cilantro, for garnish
Crumbled cotija, for garnish
Preparation
Step 1In a medium bowl, whisk together olive oil, lime juice, cumin, and chili powder. Reserving about 1/4 cup marinade, pour the rest into a resealable plastic bag with the shrimp. Marinate shrimp for 15 minutes. Step 2In a large skillet over medium high heat, heat vegetable oil. Add bell peppers and onions and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Stir in jalapeño and garlic and cook for another minute. Remove vegetable mixture from skillet.Step 3Shake off excess marinade from shrimp and add to hot skillet in a single layer. Season with salt and pepper and cook until pink on both sides, 1 to 2 minutes per side. Add reserved marinade and let simmer for about 1 minute. Remove from heat. Step 4Serve shrimp warm with vegetable mixture over corn tortillas. Step 5Garnish with cilantro and cotija cheese, if desired.
