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Shrimp and Zucchini Tacos

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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

  1. 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
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