Recipe: Shrimp Tacos with Tropical Salsa

SHRIMP TACOS WITH TROPICAL SALSA
"Seasoned shrimp and veggie tacos make an unbeatable meal."


FOR THE TROPICAL SALSA:
1 (8 ounce) can pineapple chunks in own juice, drained
1 (11 ounce) can mandarin orange segments, drained
1 tablespoon lemon juice
2 green onions (scallions), chopped
1 tablespoon diced green chilies
1 tablespoon chopped fresh cilantro

FOR THE SHRIMP TACOS:
1 yellow or red bell pepper, seeded and sliced
1 red onion, sliced
1/2 teaspoon minced garlic
1 1/2 pounds peeled medium shrimp
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped tomatoes
1 (11 ounce) can Mexi-corn, drained (optional)
8 (6 to 8-inch) flour tortillas
1 cup shredded reduced-tat Monterey Jack cheese

TO MAKE THE TROPICAL SALSA:
Coarsely chop the pineapple and oranges. In a medium bowl, combine the pineapple, oranges, lemon juice, green onions, green chiles, and cilantro. Refrigerate until ready to use.

TO MAKE THE SHRIMP TACOS:
In a large non-stick skillet, saute the bell pepper, onion, and garlic over medium-high heat For 2 minutes.

Add the shrimp, cumin, chili powder, and tomatoes, cooking until the shrimp are done, 5 to 7 minutes. Stir in Mexi-corn.

On each tortilla, evenly divide the shrimp mixture and the cheese. Fold the tortilla in half. If desired, heat in the microwave or heat the tortillas before filling. Serve with Tropical Salsa.

QUICK TIP:
To heat tortillas, wrap them loosely in plastic wrap and heat the in the microwave on high for about 1 minute. If you prefer, wrap in foil and warm in a 250 degree oven for 10 minutes.

Makes 8 shrimp tacos

Nutritional information per serving: Calories 238, Protein (g) 20, Carbohydrate (5) 31, Fat (g) 3, Calor;s from Fat (%) 13, Saturated Fat (g) 2, Dietary Fiber (g) 2. Cholesterol (mg) 129, Sodium 1mg) 506, Diabetic Fxchanges: 2.5 very lean meat, 1 starch, 0.5 fruit, 1 vegetable

Source: The New Holly Clegg Trim and Terrific Cookbook by Holly Clegg