• 8servings
  • 15minutes
  • 669calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Worcestershire sauce

  2. 1 tablespoon lime juice

  3. 1 tablespoon soy sauce

  4. 1 teaspoon chili powder

  5. 1 pound large shrimp, peeled and deveined

  6. 2 medium zucchini, cubed

  7. 1 red onion, chopped

  8. 1 (10 ounce) box frozen corn

  9. 1 tablespoon olive oil

  10. 8 flour tortillas

  11. 1 cup shredded Monterey Jack cheese

  12. 3 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.


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