Shrimp And Zucchini Tacos
This vibrant shrimp and vegetable fajita recipe is a delicious and satisfying dish that comes together quickly in just a few easy steps. The colorful combination of zucchini, bell pepper, onion, and garlic creates a flavorful base, while the seasoned shrimp adds a delightful touch of seafood essence. Served with warm tortillas and an array of fresh toppings like avocado, cilantro, and lime, these fajitas make for a delightful and customizable meal that will surely impress your family or guests.
— Constant Cookbook
Ingredients
- 2 canola oil, divided
- 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch half-moons
- 1 onion, chopped
- 1 red bell pepper, cored, seeded, and chopped
- 4 garlic cloves, chopped
- Kosher salt, freshly ground pepper
- 1 medium shrimp, peeled, deveined, cut into 1/2-inch pieces
- 1/2 chili powder
- Corn or flour tortillas
- Assorted toppings, such as diced avocado, cilantro, and lime wedges
Instructions
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add zucchini, onion, bell pepper, and garlic. Cook, stirring often, until softened, 6â8 minutes. Season with salt and pepper; set aside.
- Wipe out skillet; add remaining 1 Tbsp. oil. Heat over medium-high heat. Add shrimp and chili powder; season with salt and pepper. Cook, stirring often, until shrimp are cooked through, about 4 minutes.
- Serve with warm tortillas and garnishes as desired.
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