Shrimp Soft Tacos

Serves: 8
Total Calories: 252


1 cup yellow pepper, sliced
1 cup red onion, sliced
1 clove garlic, minced
1 1/2 pounds medium shrimp, cleaned
1 cup tomatoes, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons fresh cilantro, chopped
8 (6-inch) flour tortillas
1 1/4 cups shredded low-fat Monterey Jack cheese
Tropical Salsa:
1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) can pineapple tidbits, drained
1/4 cup green onions, chopped
1 tablespoon chopped green chiles
1 tablespoon fresh cilantro, chopped
1 tablespoon lemon juice


Shrimp Soft Tacos:
Spray a skillet with non-stick vegetable spray. Over medium-high heat, sauté pepper, onion and garlic for 2 minutes. Add shrimp, tomatoes and seasonings; sauté for 3 minutes, or until shrimp are no longer pink. Stir in cilantro. Top each tortilla with 1/4 cup shrimp mixture, 3 tablespoons cheese and 2 tablespoons Tropical Salsa; fold over.

Tropical Salsa:
Mix all ingredients in a bowl; cover and chill.

Tip: Puff-pastry shells are a tasty change from tortillas. Thaw a 10-ounce package of frozen puff pastry, roll it out and cut into circles. Bake at 400 degrees for 15 minutes, or until crisp and golden.

Nutritional Facts:

Serves: 8
Total Calories: 252
Calories from Fat: 78

This Shrimp Soft Tacos recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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