Shrimp Fajitas

  • 1 pound uncooked medium shrimp, peeled and deveined
  • 4 tablespoons minced fresh cilantro, divided
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 3 teaspoons Caribbean jerk seasoning
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1 cup (8 ounces) fat-free sour cream
  • 1 large onion, halved and thinly sliced
  • 1 medium sweet red pepper, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup salsa
  1. In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro.
  2. In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan.
  3. In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture. Yield: 4 servings.