- make this recipe
- user reviews (0)
-
1
pound fresh or frozen medium shrimp in shells
-
8
ounces fresh or frozen sea scallops
-
1/4
cup lime juice
-
1/4
cup snipped cilantro
-
2
tablespoons cooking oil
-
2
tablespoons tequila
-
2
cloves garlic, minced
-
1
- 2
teaspoons bottled hot pepper sauce
-
1/2
teaspoon dried oregano, crushed
-
1/2
teaspoon ground cumin
-
1/2
teaspoon pepper
-
1
large onion, cut into thin wedges
-
1
large green sweet pepper, cut into bite-size strips
-
1
large red sweet pepper, cut into bite-size strips
-
1 1/2
cups sliced fresh mushrooms
-
6
9 - 10 inches warmed flour tortillas
-
6
ounces shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
-
Lime wedges
1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops. Cut scallops in half; set aside. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper. Add shrimp and scallops.
2. Cover; chill 2 hours, stirring occasionally. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes. Add mushrooms. Cook and stir 2 minutes more. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 354,
- Protein (gm) 27,
- Carbohydrate (gm) 27,
- Fat, total (gm) 14,
- Cholesterol (mg) 115,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 258,
- Vitamin C (mg) 66,
- Sodium (mg) 396,
- Calcium (DV %) 242,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
