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Skillet Shrimp Fajitas
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| 1 cup | plain Greek yogurt |
| 1/4 cup | chopped cilantro, plus 1/4 cup cilantro leaves for sprinkling. |
| 8 - 7" tortillas | |
| 1/4 cup | extra virgin olive oil |
| 1 | onion, sliced |
| Salt | |
| pepper to taste | |
| 14.5 oz can | diced tomatoes |
| 2 cloves | garlic, chopped |
| 1/2 tsp | crushed red pepper |
| 1 lb | large shrimp peeled, deveined and tails removed |
Preheat oven to 350. In small bowl, stir together, the yogurt, and 2 tbs cilantro. Wrap the tortillas in foil and heat in oven for 15 minutes.
In skillet heat 2 tbs oil over med. high heat, and onion, season with salt and pepper and cook until brown, 12 minutes. Add the tomatoes, increase heat and cook until liquid is evaporated. About 3 minutes, transfer to bowl. Add the remaining 2 tbs of oil, the garlic, red pepper, and cook 1 minute. Add shrimp, season with salt and pepper and cook until opaque, 3 to 5 minutes. Stir in remaining cilantro . Serve with tortillas, yogurt, and cilantro leaves
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