Marinade
1 tbsp extra virgin olive oil
1 tbsp lime juice
1 ½ tsp salt
2 cloves garlic, crushed
1 ½ tsp chili powder
1 tsp ground cumin
Cayenne pepper, to taste
For tortillas
2 lb shrimp, either fresh or frozen
2 red bell peppers
1 red onion
6 flour tortillas, 8-inch
1 ½ cups guacamole
In a freezer bag, combine all of the marinade ingredients and shake until the ingredients are fully incorporated.
If the shrimp is frozen, allow them to thaw. Remove the tail shells.
Pour the shrimp into the bag and shake to fully coat in the marinade.
Place the bag in the refrigerator for 20 minutes, shaking at least once during this time.
Slice the onion and the red bell pepper into thin slices.
Place the vegetables in a grill basket and spray with cooking spray.
Grill covered for about 10 minutes on medium heat, turning after 5 minutes.
Add the shrimp to the vegetables. Cover and grill for about 5 minutes or until the shrimp turn pink.
Wrap the tortillas in foil and grill for 1 minute on each side.
Add the shrimp and vegetables with a dollop of guacamole on top of the tortillas.
Fold the tortillas and arrange them with the seam on top.
Serve while still warm and enjoy.
Sugar: 4g
:
Calcium: 273mg
Calories: 387kcal
Carbohydrates: 26g
Cholesterol: 381mg
Fat: 16g
Fiber: 6g
Iron: 5mg
Potassium: 600mg
Protein: 35g
Saturated Fat: 2g
Sodium: 1981mg
Vitamin A: 1533IU
Vitamin C: 66mg
