Camarones Enchiladas

INGREDIENTS:

2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, finely chopped
2 teaspoons paprika, preferably smoked
1/4 to 1/2 teaspoon crushed red peppe
kosher salt
3/4 cup chopped fresh cilantro, plus more for serving
1/2 cup dry red win
1 tablespoon capers, chopped
14.5-ounce can whole tomatoes, drained
1 1/4 pounds peeled and deveined medium shrimp
1 tablespoon 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

DIRECTIONS:

1. 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.
2. 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.
3. 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.