Recipe: Soft Shrimp Tacos with Tropical Salsa

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.

Yield
8 servings

Nutritional Information
CALORIES 276(24% from fat); FAT 7.3g (sat 2.6g,mono 2.2g,poly 1.7g); IRON 3.4mg; CHOLESTEROL 109mg; CALCIUM 233mg; CARBOHYDRATE 30.4g; SODIUM 395mg; PROTEIN 22g; FIBER 2.3g

Cooking Light, APRIL 2000