1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
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
How to Make It
To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare 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.
I found the shrimp mixture to be bland. Plus, the tomato made it rather wet. I used fresh fruit in the salsa instead of canned -- why use canned when oranges and pineapple are so readily available and cheap? The salsa needed some more heat but was otherwise okay. I would add a jalapeno next time. And maybe some diced red onion.
This is a favorite of mine & my boyfriends! He requests it all the time! The salsa is so delicious. This recipe is very easy to make and would be great to make for friends...it would be sure to WOW them!
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