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Picante Shrimp Tacos with Tropical Salsa
Salsa:
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tablespoon canned chopped mild green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Tacos:
1 tablespoon olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
½ 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

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

 

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


Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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