Recipe: Soft Shrimp Tacos with Tropical Salsa

Soft Shrimp Tacos with Tropical Salsa
Serves 8

Salsa:
1/4 cup Chopped Green Onions
1 Tbsp. Chopped Fresh Cilantro
1 Tbsp. Canned Chopped Green Chiles
1 Tbsp. 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 lb. Medium Shrimp peeled and deveined
1 cup Chopped Tomato
1/2 tsp. Ground Cumin
1/2 tsp. Chili Powder
2 Tbsp. Chopped Fresh Cilantro
8 (6-inch) Flour Tortillas
1 1/4 cups (5 ounces) Shredded, Reduced-Fat Monterey Jack Cheese

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; saut 2 minutes. Add shrimp, tomato, cumin and chili powder; saut 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.