Taste the tropics with our cool and crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch, while keeping the tacos tidy after you take a bite.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 pound uncooked large shrimp, peeled and deveined
3 teaspoons olive oil, divided
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 small onion, halved and sliced
1 cup pineapple tidbits
1 envelope fajita seasoning mix
1/3 cup water
8 corn tortillas (6 inches), warmed
1/2 cup shredded cotija or mozzarella cheese
8 large romaine lettuce leaves
1. Cook shrimp in 2 teaspoons oil in a large skillet over medium heat 4-6 minutes or until shrimp turn pink; remove and keep warm.
2. In the same skillet, saute the peppers, onion and pineapple in remaining oil until tender. Add seasoning mix and water. Bring to a boil; cook and stir 2 minutes.
3. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.