Measurements

• 1 lb shrimp
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic
• 1 green bell pepper
• 1 yellow onion
• 1 jalapeno pepper
• 1/4 cup cilantro, chopped
• 2 limes
• 1/2 cup salsa
• 8 gluten
• Optional: cheese, sour cream

Preparation Method

• In a large bowl, combine chili powder, cumin, paprika, salt, pepper, and minced garlic.
• Add shrimp to the bowl and toss to coat evenly with the spice mixture.
• Heat a large skillet over medium-high heat and add the shrimp.
• Cook for 2-3 minutes on each side until shrimp are pink and opaque.
• Remove shrimp from skillet and set aside.
• In the same skillet, add sliced green bell pepper, yellow onion, and jalapeno pepper.
• Cook for 5-7 minutes until vegetables are tender.
• Return shrimp to the skillet and stir to combine with the vegetables.
• Cook for an additional 2 minutes.
• Remove from heat and stir in chopped cilantro and lime juice.
• Warm gluten-free tortillas according to package instructions.
• Serve shrimp and vegetable mixture on warm tortillas.
• Top with salsa and optional cheese and sour cream if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.