Two simple and delicious dips now get to become a delicious and fun dinner, with some super easy shrimp tacos! Up the easy factor by making the dips the night before (and then just try to save at least a little to have with dinner). This fresh feast takes about 10 minutes to make (if the dips are done, slightly longer if not) and is tastier and healthier (not to mention with way less salt) than what you'll find at the average taco/fajita serving restaurant. I am calling these tacos, because I used the really little tortillas, and I am usually a hard shell taco kind of girl, but with the peppers and onions they are probably more in the fajita camp, either way they are delicious.
1 tbsp of olive oil
2 bell peppers, your choice of color
1 large yellow onion
1 lb of shrimp, peeled and deveined
1/2 tsp salt
1 tsp of pepper
1/2 tsp of chili powder
1/2 lemon, juiced
8 small flour tortillas
Queso Fresco, Sour Cream, Guacamole, and Salsa Verde for serving
Pre-heat the oven to 400. Heat half the olive oil in a large skillet over medium-high heat. Slice the onion and peppers into thin strips, add the the pan and season with 1/2 tsp of pepper, and 1/4 tsp of salt. Cook until peppers and onions are soft but with a little bite, about 6 minutes, stirring occasionally to prevent total burning (a little char is delcicious). Remove peppers and onions from pan and set asside. Add remaining olive oil. Season shrimp with chili powder, 1/2 tsp of pepper, and 1/4 tsp of salt. Toss them in the juice. Add to the pan and sautee until pink and curled. Use the oven to warm the tortillas. I like mine a little crispy, but if you don't watch them carefully, they heat fast. Serve tacos a la cart style with queso, sour cream, guacamole, and salsa verde. Enjoy!