Picante Shrimp Tacos with Tropical Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 can (11 ounces) mandarin oranges, drained |
1 can (8 ounces) pineapple tidbits in juice, drained |
1 tablespoon canned chopped mild green chiles |
1 tablespoon chopped fresh cilantro |
1 tablespoon fresh lemon juice |
1/4 cup thinly sliced green onions |
salsa |
Directions:
1. Tacos:
2. tablespoon olive oil
3. /2 medium yellow bell pepper, trimmed and thinly sliced
4. medium red onion, trimmed and thinly sliced
5. garlic clove, minced
6. /2 pounds medium shrimp, peeled and deveined, thawed if frozen
7. can (14 1/2 ounces) unsalted diced tomatoes, well drained
8. teaspoon chili powder
9. /2 teaspoon ground cumin
10. Salt and black pepper to taste
11. (10-inch) flour tortillas, warmed according to package instructions
12. cups shredded Monterey Jack cheese
13. For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.
14. For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.
15. Warm the tortillas according to package directions. Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.
16. Servings: 8
17. Nutritional Information Per Serving: Calories 490; Total fat 18g; Saturated fat 7g; Cholesterol 160mg; Sodium 800 mg; Carbohydrate 51g; Fiber 4g; Protein 31g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 35%DV; Iron 30%DV
18. *Daily Value
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