Shrimp Tacos.. Ole!

The weather has been dreary lately and so I wanted to add some freshness to our dinner tonight. What better way than to bring the flavors of shrimp tacos with a touch of sweet tropical salsa?!
In Mexico, the word taco is a generic term like the English word, sandwich. A taco is simply a tortilla wrapped around a filling. Like a sandwich the filling can be made with almost anything and prepared in many different ways. Tacos also vary according to the geographical region you are eating them.

Seafood tacos with salsa are easy to make and somewhat exotic. Most people associate tacos beef, chicken or pork but the use of seafood is now seen as a healthier alternative. There’s so many ways to make a taco and it’s accompanying salsa, that the possibilities are endless.

Here is the recipe for Soft Shrimp Tacos with a Tropical Salsa, adapted from CookingLight.com:

Salsa:
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 total of yellow, red & green bell pepper strips
1 cup vertically sliced white onion
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined
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
0% greek yogurt for garnish

– 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, cumin, 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.
– Top with about cheese, salsa and yogurt; fold tortillas in half.