This easy dinner comes together in less time than it takes to wait for a table at your favorite Mexican restaurant. Mild poblano chiles and bell peppers get a nice char under the broiler and deliver more than double a day’s worth of immunity-boosting vitamin C.
Ingredients
1 1/4 pounds peeled and deveined raw large shrimp 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 cup sliced poblano chile 1 cup sliced red onion 3 tablespoons olive oil 1 tablespoon chili powder 1 teaspoon ground cumin 3/4 teaspoon kosher salt, divided 1/2 teaspoon ground coriander 3/4 cup reduced-fat sour cream 1 tablespoon chopped fresh cilantro 1 tablespoon finely chopped seeded jalapeño 1/4 teaspoon lime zest plus 1 Tbsp. fresh lime juice 1 small garlic clove, grated 8 (6-inch) corn or flour tortillas 1/4 cup packed fresh cilantro leaves 2 limes, cut into wedges
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