Soft Shrimp Tacos with Tropical Salsa

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 24%
  • Fat: 7.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 22g
  • Carbohydrate: 30.4g
  • Fiber: 2.3g
  • Cholesterol: 109mg
  • Iron: 3.4mg
  • Sodium: 395mg
  • Calcium: 233mg

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

  1. To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
  2. 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.
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