Recipes for "fajitas"

Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.

Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.

Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.

Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.

Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.

Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.

Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.

Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.

Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.

Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.

Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.

When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.

Remove steak from marinade and shake off excess. Discard remaining marinade.

Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.

Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.

Pour pepper and onion mixture over steak strips and serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Spray a large sheet pan with cooking spray.

Mix shrimp and lemon-pepper seasoning together in a bowl.

Toss onions and bell pepper strips with olive oil and fajita seasoning in a large bowl until thoroughly coated. Arrange shrimp on one side of the prepared pan and vegetables on the other.

Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

Meanwhile, stack tortillas on a microwave-safe plate and cover with a wet paper towel. Heat in the microwave for 45 seconds. Serve with shrimp fajitas.

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill to medium heat and lightly oil the grate.

Cut bell peppers in half and discard inner membranes and seeds.

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

Cut peppers and chicken into strips and serve on tortillas.

Pat chicken breasts dry with paper towels. Place breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/2- to 3/4-inch thickness.

Combine cumin, chipotle chile powder, chili powder, smoked paprika, salt, coriander, garlic powder, Mexican oregano, and black pepper in a bowl; divide in half.

Sprinkle breasts with 1/2 spice mixture, rubbing on both sides. Transfer breasts to a plate; cover with plastic wrap and refrigerate for 1 hour to 8 hours.

Combine bell peppers, onion, and 1 tablespoon olive oil in a bowl; toss until vegetables coated with oil. Sprinkle reserved 1/2 spice mix over vegetables; toss until evenly coated. Set aside.

Heat a 12-inch cast-iron skillet over medium-high heat; add remaining 2 tablespoons oil. Add chicken breasts to the skillet; cook until nicely browned, 4 to 5 minutes per side. Transfer breasts to a cutting board.

Add vegetables to the same skillet; cook, stirring occasionally, about 5 minutes.

Meanwhile, slice breasts into 1/2-inch slices; return to the skillet. Cook and stir until chicken is no longer pink in centers and the juices run clear. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Off heat, drizzle lime juice over chicken fajitas; stir. Serve in warm tortillas.

Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.

Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

If you marinate the steak in the fridge, let it sit at room temperature for 30 minutes to come to room temperature before cooking.

Set a large cast iron pan or griddle over high heat and let this heat up for 1 to 2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.

Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak.

Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.

Remove from pan and let sit, tented with foil, for 5 minutes.

While the meat is resting, add a little more oil to the pan if necessary, then add the onions and bell peppers.

Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5 to 6 minutes total.

Slice across the grain into thin slices.

If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

Serve the fajitas with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole, and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.

Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.

Prep: Preheat the oven to 450 degrees.

Peppers and Mushrooms: Arrange one baking sheet with the peppers and onions, and one with the mushrooms. Drizzle with oil and toss with the spices and salt. Bake for 20-ish minutes until nice and roasty.

Chipotle Queso: Blend up all the ingredients until very, very smooth. Taste and adjust and try not to eat the whole thing.

All Together Now: Serve the peppers, onions, and mushrooms in tortillas with avocado and a big ol’ spoonful of chipotle queso! SO GOOD!

Char the serrano chiles in a cast iron skillet over medium heat for 2 to 3 minutes per side, or grill over medium-high heat. Once cooked, cut the peppers in half and scoop out seeds. Then chop and stir into your favorite salsa along with lime and salt. It boosts the flavor and heat substantially!

Mix up the spice mix of chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and optional red pepper flakes. Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of spice mix. Stir well to combine and coat the shrimp.

Add the remaining 1 tablespoon olive oil to the peppers and onions, and sprinkle the remaining spice mix over them. Stir to coat.

To cook the fajitas on the stovetop, heat a large skillet over medium-high heat. If you’re grilling the fajitas, heat your grill to medium-high heat along with a grill pan.

Once hot, add veggies to the skillet or grill pan and cook for 5 to 6 minutes until vegetables soften and start to char in spots. Scoot the veggies to one side of the pan and add shrimp. Cook shrimp for 3 to 4 minutes, stirring regularly until they are cooked through. They will cook fast!

Smear the flour tortillas with some sour cream. Divide veggies and shrimp between tortillas (I like to serve 3 to 4 shrimp per tortilla). You can remove the tails prior to serving, or let each person remove their own tails. Top the fajitas with avocado, salsa, fresh cilantro and/or sour cream.

Leftover fajitas filling will keep okay in the fridge for a day or two. I prefer to reheat in a skillet over medium-low heat until warmed through. I don’t recommend microwaving shrimp unless you want your microwave to forever smell like shrimp.

1. Preheat the oven to 425 degrees F.

2. On a baking sheet, toss together the chicken, olive oil, chili powder, smoked paprika, oregano, garlic powder, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. In the middle of the pan, toss the bell peppers, onions, 1 tablespoon olive oil, and a pinch of salt and pepper together. To the remaining 1/3 of the pan, add the tomatillos, jalapeño, and green onions. Transfer to the oven and roast 20-25 minutes or until the chicken is cooked and the tomatillos lightly charred.

3. Set the chicken, peppers, and onions aside.

4. To make the salsa: de-seed the jalapeño, if desired. To a blender, add the roasted tomatillos, jalapeño, green onions, lime juice, and cilantro. Pulse until smooth. Stir in the pineapple and a pinch of salt.

5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the salsa, avocado, and cheese. Enjoy!

Preheat the oven to 450 degrees F (230 degrees C).

Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.

Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.

Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.

Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

Gather all ingredients.

Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.

Spread chicken mixture onto the prepared pan.

Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.

1. preheat the broiler to high.

2. In a large skillet, combine the olive oil, chicken, chili powder, paprika, garlic powder, cumin, salt, and pepper, toss to coat. Add the onions and peppers. Set the skillet over high heat. Cook until seared all over and cooked through, about 8-10 minutes. Mix in the corn.

3. Turn the heat off. Gently mix in the cream cheese and salsa. Top with pepper jack. Broil for 3-5 minutes until the cheese is super melty.

4. In a bowl, mix the cilantro with a squeeze of lime juice and sea salt.

5, Scoop the chicken, peppers, onions, and cheese up and stuff into the warmed tortillas. Top with lots of cilantro, a squeeze of lime juice, and avocado.

1. In a large skillet, combine the olive oil, chicken, paprika, chili powder, cumin, oregano, salt, and pepper, toss to coat. Set the skillet over high heat. Cook until seared all over and cooked through, 8-10 minutes. During the last 2 minutes of cooking, add the butter, garlic, and chili flakes. Cook 1 minute, then remove everything from the skillet.

2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers and poblano peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.

3. Add the chicken to the peppers and toss to combine.

4. To make the sauce, melt together the cream cheese and salsa verde in a small skillet over low-low heat, whisking constantly until creamy. Remove from the heat and stir in the jalapeños.

5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the verde sauce, cilantro, and cheese. Enjoy!

1. Preheat the oven to 425 degrees F.

2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper, and 2 tablespoons olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.

3. To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.

4. Remove from the the oven and toss everything together with the lime juice and cilantro.

5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and salsa. Enjoy!

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 30 minutes or up to 8 hours in the fridge.

Simply Recipes / Elise Bauer

Wipe off most of the marinade and sprinkle the chicken pieces with salt.

Heat a tablespoon of oil in a large cast iron frying pan on high heat for a minute or so.

As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches.

Let the chicken cook undisturbed for 2 to 3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.

Here's a tip: Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan.

Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.

Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Simply Recipes / Elise Bauer

Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Did you love the recipe? Let us know with a rating and review!

Simply Recipes / Elise Bauer

Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.

Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.

Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.

Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

Wrap tortillas in aluminum foil and place in the oven. Turn the heat to 350 degrees F (175 degrees C). Bake for 15 minutes or until thoroughly heated.

Meanwhile, in a 10-inch skillet, heat oil over medium-high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.

Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.

Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.

Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.

In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

Preheat oven to 400 degrees F (200 degrees C).

Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

Serve the chicken and potatoes in warmed tortillas.

Gather all ingredients.

Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag.

Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours.

When ready to cook, heat a large skillet over medium heat. Add steak and marinade. Cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes.

Serve steak on tortillas with salsa and Mexican cheese.

Whisk chili powder, cumin, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.

Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.

Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.

Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.

While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.

To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.

Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.

Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.

Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.

Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.

Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.

Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Place flank steak pieces into a slow cooker. Stir in tomatoes, onion, bell peppers, jalapeño pepper, garlic, chili powder, cumin, coriander, and salt.

Cook on Low for 8 to 10 hours or High for 4 to 6 hours, until steak is fall-apart tender.

Remove steak from the slow cooker and shred. Return to the slow cooker and stir into the sauce.

Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 to 60 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Remove meat from marinade and shake off excess. Discard marinade. Place meat in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Lift foil sides; double fold top and ends to seal packet, leaving room for heat circulation inside.

Place peppers, onion, and garlic in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Repeat folding process to seal packet.

Wrap tortillas tightly in heavy-duty aluminum foil.

Bake steak and vegetables in foil packets in the preheated oven until steak reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven until heated through during the last 10 minutes of baking.

Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice steak.

Fill warm tortillas with steak and vegetables. Top with guacamole, salsa, and sour cream.

Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.

Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.

Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.

Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.