NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Shrimp

2 medium Corn tortillas

0.5 cup Green chile sauce

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Avocado oil

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 3

  Add the shrimp to the skillet along with the ground cumin, garlic powder, and sea salt. Cook for 2-3 minutes until the shrimp are pink and just opaque.

• 4

  Warm the corn tortillas in a dry pan or microwave for 15 seconds to ensure they are pliable and won't crack when rolled.

• 5

  Spread 2 tablespoons of the green chile sauce in the bottom of a small baking dish.

• 6

  Divide the shrimp and pepper mixture evenly between the two tortillas. Roll them up tightly and place them seam-side down in the baking dish.

• 7

  Pour the remaining green chile sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted beautifully.

• 9

  Remove from the oven and top with a dollop of Greek yogurt and a sprinkle of fresh chopped cilantro before serving.