- 2tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2cloves garlic, finely chopped
- 2teaspoons paprika, preferably smoked
- 1/4 to 1/2teaspoon crushed red pepper
- kosher salt
- 3/4cup chopped fresh cilantro, plus more for serving
- 1/2cup dry red wine
- 1tablespoon capers, chopped
- 1 14.5-ounce can whole tomatoes, drained
- 1 1/4pounds peeled and deveined medium shrimp
- 1tablespoon fresh lime juice, plus lime wedges for serving
- 8 small whole-wheat tortillas, warmed
- Sliced avocado, chipotle-flavored hot sauce, and crumbled queso fresco (fresh white Mexican cheese, available in many supermarkets) or Feta, for serving
- Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic, paprika, crushed red pepper, and ½ teaspoon salt and cook, stirring, until fragrant, 1 to 2 minutes.
- Add the cilantro, wine, capers, and tomatoes, crushing them with your hands as you add them. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is slightly thickened, 15 to 20 minutes.
- Add the shrimp and lime juice to the tomato mixture and cook until the shrimp are opaque throughout, 3 to 5 minutes. Serve with the tortillas, avocado, hot sauce, queso fresco, cilantro, and lime wedges, if desired.