Mix and match your favorite toppings—salsa and avocado would be perfect additions!
Ingredients
1 cup plain Greek yogurt or sour cream
1/4 cup minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons lime juice
1/8 teaspoon plus 1/4 teaspoon salt, divided
2 tablespoons olive oil
2 medium green pepper, chopped
4 fresh green chiles, such as Hatch or Anaheim, seeded and chopped
1/2 cup chopped red onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon ground cumin
8 corn tortillas (6 inches), warmed
2 cups torn lettuce
Directions
-In a small bowl, combine yogurt, cilantro, lemon juice, lime juice, and 1/8 teaspoon salt; set aside.
-In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin, and the remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce, and, if desired, lime wedges.
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