Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Soft Shrimp Tacos with Tropical Salsa




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




For the Salsa:

1/4 cup chopped green onions

1 tablespoon chopped fresh cilantro

1 tablespoon canned chopped green chiles

1 tablespoon lemon juice

1 (11-ounce) can Mandarin oranges in light syrup, drained

1 (8-ounce) can pineapple tidbits in juice, drained


For The Tacos:

Cooking spray

1 cup yellow bell pepper strips

1 cup vertically sliced red onion

1 garlic clove, minced

1 1/2 pounds medium shrimp, peeled and deveined

1 cup chopped tomato

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

2 tablespoons chopped fresh cilantro

8 (6-inch) flour tortillas

1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese


Recipe



FOR THE SALSA:
Combine the first 6 ingredients in a bowl. Cover and chill.


FOR THE TACOS:
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté
2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and
2 tablespoons salsa; fold tortillas in half.