Although this is another Cooking Light recipe, it should be noted that this morning I took the plunge and canceled my subscription. I'm going to get the recipes monthly off the website instead, until I hear that they've brought back their creative and original content. Sucks. I'm going to subscribe to Eating Well and revive my Martha Stewart subscription instead. We had ten good years together, CL, and now I am mad at you.
Tonight's dinner was easy peasy to make, especially since I had some frozen shrimp on hand, but we decided there was really just too much going on. It was very yummy, but there were just so many flavors. I didn't even notice the cheese or green onions. We agreed that it would be better without the salsa, but with green onions still. The shrimp mixture is yummy. This was good but we wouldn't make it again without tweaking it.
Soft Shrimp Tacos with Tropical Salsa
Cooking Light, April 2000
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
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
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