Picante Shrimp Tacos with Tropical Salsa

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:

Preparation

1. Tacos:
2. 1 tablespoon olive oil
3. 1/2 medium yellow bell pepper, trimmed and thinly sliced
4. medium red onion, trimmed and thinly sliced
5. 1 garlic clove, minced
6. 1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
7. 1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
8. 1 teaspoon chili powder
9. 1/2 teaspoon ground cumin
10. Salt and black pepper to taste
11. 8 (10-inch) flour tortillas, warmed according to package instructions
12. 2 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