Shrimp Tacos with Cilantro-Lime Crema

Ingredients

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• 2 tablespoons vegetable oil
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• 1 onion, sliced
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• 1 red bell pepper, sliced
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• 1 green bell pepper, sliced
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• 1 teaspoon salt
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• 1 teaspoon ground cumin
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• 1 teaspoon chili powder
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• 1 pound uncooked medium shrimp, peeled and deveined
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• 1 jalapeño pepper, seeded and minced
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• 1 lime, juiced
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• 1 teaspoon vegetable oil, or as needed
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• 6 large flour tortillas
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• 3 cups shredded Mexican cheese blend, divided
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Instructions

1. 1
   Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Add salt, cumin, and chili powder; stir to coat vegetables.
2. 2
   Add shrimp; cook and stir until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove from the heat and stir in minced jalapeño and lime juice.
3. 3
   Heat another skillet over medium heat and brush with about 1 teaspoon oil. Place one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of tortilla. Fold tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make remaining quesadillas.