Title: Shrimp-and-pepper soft tacos *jb
 Categories: Main dish, Shellfish
      Yield: 4 Servings
 
    3/4 lb Unpeeled, medium-size fresh
           -shrimp
      1    Anaheim chile pepper
      1    Jalapeno pepper
      2    Garlic cloves, minced
      1 tb Olive oil
    1/2 ts Ground cumin
      1 lg Onion, chopped
      2    Tomatoes, chopped
    1/4 c  Chopped fresh cilantro
    1/4 ts Salt
      4    Flour (8-inch) tortillas
           Lime wedges
           Shredded Monterey Jack
           -cheese with peppers
           Sour cream
 
  Peel shrimp, and devein, if desired. Seed and dice peppers; set aside.
  Saute garlic in oil in a large skillet until tender; add shrimp and
  cumin, and saute 1 minute or until shrimp turn pink. Remove shrimp.
  Add onion to skillet; saute until tender. Stir in shrimp, tomato, and
  peppers; cook just until thoroughly heated. Remove from heat, and
  stir in cilantro and salt. Spoon 3/4 cup mixture in center of each
  tortilla; squeeze lime wedges over mixture, and top with cheese and
  sour cream. Fold tortillas in half.