Updated Mar 23, 2018Chatelaine
frozen raw shrimp, thawed and peeled
red onion, thinly sliced
garlic clove, minced
red bell pepper, thinly sliced
nectarines, unpeeled, cut into thin wedges
chopped fresh cilantro
- HEAT a large non-stick pan over medium-high. Add 1 tsp oil, then shrimp. Cook until shrimp turns pink, about 1 min per side. Transfer to a medium bowl.
- ADD remaining 1 tsp oil to same pan. Add onion and garlic. Cook until onion is soft, about 2 min. Add red pepper and chili flakes. Cook until peppers are tender-crisp, 1 to 2 min. Transfer mixture to bowl with shrimp and stir in nectarines, cilantro and lime juice.
- WIPE pan clean and return to stovetop. Lay a tortilla in frying pan. Scatter a quarter of each shrimp mixture and cheese over half a tortilla. Fold tortilla to enclose filling. Cook until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and fillings.