Recipe information
Yield
Servings
Ingredients
2 tablespoons canola oil, divided
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch half-moons
1 onion, chopped
1 red bell pepper, cored, seeded, and chopped
4 garlic cloves, chopped
Kosher salt, freshly ground pepper
1 pound medium shrimp, peeled, deveined, cut into 1/2-inch pieces
1/2 teaspoon chili powder
Corn or flour tortillas
Assorted toppings, such as diced avocado, cilantro, and lime wedges
Preparation
Step 1
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add zucchini, onion, bell pepper, and garlic. Cook, stirring often, until softened, 6–8 minutes. Season with salt and pepper; set aside.
Step 2
Wipe out skillet; add remaining 1 Tbsp. oil. Heat over medium-high heat. Add shrimp and chili powder; season with salt and pepper. Cook, stirring often, until shrimp are cooked through, about 4 minutes.
Step 3
Serve with warm tortillas and garnishes as desired.
Nutrition Per Serving
1 serving contains: Calories (kcal) 330 Fat (g) 11 Saturated Fat (g) 1 Cholesterol (mg) 170 Carbohydrates (g) 31 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 27 Sodium (mg) 380
