INGREDIENTS
1/4 cup extra-virgin olive oil
Juice of 2 limes
1 tsp. ground cumin
1/2 tsp. chili powder
1 1/2 lbs. shrimp, peeled and deveined
1 TBSP. vegetable oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
Kosher salt
Freshly ground black pepper
1 jalapeno pepper, minced
3 cloves garlic, minced
Corn tortillas, for serving
Chopped cilantro, for garnish
DIRECTIONS
In a medium bowl, whisk together olive oil, lime juice, cumin and chili powder.
Reserving about 1/4 cup of marinade, pour the rest into a resealable plastic bag with the shrimp.
Marinate shrimp for 15 minutes.
Heat vegetable oil in a large skillet over medium-high heat.
Add bell peppers and onions and season with salt and pepper.
Cook, stirring often, until vegetables are tender, about 5 minutes.
Stir in jalapeno and garlic and cook for another minute.
Remove vegetable mixture from skillet.
Shake off excess marinade from shrimp and add to hot skillet in a single layer.
Season with salt and pepper and cook until pink on both sides, 1 to 2 minutes per side.
Add reserved marinade and let simmer for about 1 minute.
Remove from heat.
Serve shrimp warm with vegetable mixture over corn tortillas.
Garnish with cilantro and cotija cheese, if desired.
