Ingredients

SALSA

¼ 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:

8 Mission Flour Tortillas, Soft Taco Size

1 cup yellow bell pepper strips

1 cup vertically-sliced red onion

1 garlic clove, minced

1 ½ pounds medium shrimp, peeled and deveined

1 cup chopped tomato

½ teaspoon ground cumin

½ teaspoon chili powder

2 tablespoons chopped fresh cilantro

1 ¼ cups (5 ounces) shredded reduced-fat Monterey Jack cheese

Preparation

  1. To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.

  2. 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 ½ cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablesppons salsa,fold tortillas in half.