Soft Shrimp Tacos with Tropical Salsa

Yield:

8 servings

Recipe from

Nutritional Information

Calories 276
Caloriesfromfat 24 %
Fat 7.3 g
Satfat 2.6 g
Monofat 2.2 g
Polyfat 1.7 g
Protein 22 g
Carbohydrate 30.4 g
Fiber 2.3 g
Cholesterol 109 mg
Iron 3.4 mg
Sodium 395 mg
Calcium 233 mg

Ingredients

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
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

Preparation

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.

Note:

April 2000