Seasoned shrimp and veggie tacos make an unbeatable meal.

Yields: 8 tacos
Total Time: 30 minutes

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-fat Monterey Jack cheese


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 tacos:
In a large nonstick 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 if using.

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.

For salsa:
Coarsely chop the pineapple and oranges.

In a medium bowl, combine the pineapple, oranges, lemon juice, green onions, green chilies and cilantro. Refrigerate until ready to use.

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


Source: Holly Clegg's Trim and Terrific Cookbook by Holly Clegg
© 2006 Running Press