I love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions.

Ingredients

• 1 cup plain greek yogurt or sour cream
• 1/4 cup minced fresh cilantro
• 3 tablespoons lemon juice
• 2 tablespoons lime juice
• 1/8 teaspoon plus 1/4 teaspoon salt, divided
• 2 tablespoons olive oil
• 2 medium green pepper, chopped
• 4 fresh green chiles, such as hatch or anaheim, seeded and chopped
• 1/2 cup chopped red onion
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 8 corn tortillas (6 inches), warmed
• 2 cups torn lettuce

Directions

1. In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside.
2. In a large skillet, heat oil over medium-high heat. Add peppers, chiles and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat; serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.