Yields 4 MetPro Servings
MetPro Serving Breakdown:
Meal carbs = 2 meal carbs for two 15 gram carb corn or whole wheat tortillas (Basic: 30g carbs)
Protein =2 (Basic: 30g protein)
Veggie Carbs = 1.5 (Basic: 7.5g veggie carbs)
Fat = .5 (Basic: 7.5g fat)
Ingredients
- 1.5 lbs peeled and deveined raw large shrimp
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup sliced poblano chile
- 1 cup sliced red onion
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp kosher salt, divided
- 1/2 tsp ground coriander
- 1 tbsp chopped fresh cilantro
- 1 tbsp finely chopped seeded jalapeño
- 1/4 tsp lime zest plus
- 1 Tbsp fresh lime juice
- 1 small garlic clove, grated
- 8 (6-inch) corn or whole wheat tortillas
- 1/4 cup packed fresh cilantro leaves
- 2 limes, cut into wedges
Directions
1.) Place oven racks in the center and upper third positions of the oven. Preheat oven to 400°F. Toss shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander together on a baking sheet lined with aluminum foil. Place on the middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving the remaining vegetable mixture on the baking sheet. Cover shrimp with foil to keep warm.
2.) Turn broiler to high. Broil vegetables on the upper rack until slightly charred, 3 to 4 minutes, and set aside. Stir together chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.
3.) Spoon shrimp and vegetables evenly onto warm tortillas; top with jalapeno cilantro mixture. Serve with lime wedges.
