1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chili powder. Add the shrimp and marinate 15 minutes. 2. Heat olive oil in a large skillet over medium heat. Add the zucchini, onion, corn, chili powder and garlic, and cook for 10 minutes, stirring occasionally, until the vegetables are tender. Cover to keep warm and set aside. 3. In a separate skillet, heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
