Picante Shrimp Tacos with Tropical Salsa
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- 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
- 1 tablespoon olive oil
- 1/2 medium yellow bell pepper, trimmed and thinly sliced
- medium red onion, trimmed and thinly sliced
- 1 garlic clove, minced
- 1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
- 1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 8 (10-inch) flour tortillas, warmed according to package instructions
- 2 cups shredded Monterey Jack cheese
- For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.
- 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.
- 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.
- Servings: 8
- 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
- *Daily Value
This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.
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Picante Shrimp Tacos with Tropical Salsa Recipe at a Glance
- COURSE: Main Dishes