Shrimp Tacos with Tropical Salsa
To make the Tacos:
1 yellow or red bell pepper, seeded and sliced
1 red onion, sliced
1/2 tsp minced garlic
1 1/2 lbs medium, peeled shrimp (totally ok to used frozen - just don't overcook them!)
1/2 tsp ground cumin
1/2 tsp chili powder
1 cup chopped tomatoes
1 (11 oz) can Mexi-corn, drained (optional - we always use it!)
8 (6- to 8-inch) flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
In a large skillet coated with nonstick cooking spray, 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 the Mexi-corn.
On each tortilla, divide evenly the shrimp mixture and the cheese, and fold over in half. If desired, heat in the microwave or heat the tortillas before filling. Serve with Tropical Salsa (see recipe below).
To make the Tropical Salsa:
1 red onion, sliced
1/2 tsp minced garlic
1 1/2 lbs medium, peeled shrimp (totally ok to used frozen - just don't overcook them!)
1/2 tsp ground cumin
1/2 tsp chili powder
1 cup chopped tomatoes
1 (11 oz) can Mexi-corn, drained (optional - we always use it!)
8 (6- to 8-inch) flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
In a large skillet coated with nonstick cooking spray, 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 the Mexi-corn.
On each tortilla, divide evenly the shrimp mixture and the cheese, and fold over in half. If desired, heat in the microwave or heat the tortillas before filling. Serve with Tropical Salsa (see recipe below).
To make the Tropical Salsa:
1 (8 oz) can pineapple chunks in own juice, drained
1 (11 oz) can mandarin orange segments, drained
1 tbsp lemon juice
2 green onions (scallions), chopped
1 tbsp diced green chilis
1 tbsp chopped fresh cilantro
Coarsely chop the pineapple and oranges.
In a medium bowl, combine the pineapple, oranges, lemon juice, green onions, green chilis, and cilantro.
Refrigerate until ready to use.
Makes about 8 Shrimp Tacos.
Enjoy!
Things I am thankful for today:
1. A beautiful sunny morning to wake up to.
2. Sharing my yummy lunch with Pastor Penny - there's always enough to share!
3. We have two kids confirming this year! The interviews were tonight and the kids did great.
4. Laughing with Carissa about her first driving experience.
5. Having coffee with Jill - so fun to catch up!
6. A clean house when I come home after a LONG day.
7. The dog being SO EXCITED to see me when I got home.
8. Getting a lot of work done today.
9. Ha ha ha - the "Yo Quiero Taco Bell" chihuahua died. I bet my old friend, Sam, is celebrating - that dog gave her nightmares for at least a year!
10. My bed. I'm so excited to go curl up in it. Sweet dreams!
In a medium bowl, combine the pineapple, oranges, lemon juice, green onions, green chilis, and cilantro.
Refrigerate until ready to use.
Makes about 8 Shrimp Tacos.
Enjoy!
Things I am thankful for today:
1. A beautiful sunny morning to wake up to.
2. Sharing my yummy lunch with Pastor Penny - there's always enough to share!
3. We have two kids confirming this year! The interviews were tonight and the kids did great.
4. Laughing with Carissa about her first driving experience.
5. Having coffee with Jill - so fun to catch up!
6. A clean house when I come home after a LONG day.
7. The dog being SO EXCITED to see me when I got home.
8. Getting a lot of work done today.
9. Ha ha ha - the "Yo Quiero Taco Bell" chihuahua died. I bet my old friend, Sam, is celebrating - that dog gave her nightmares for at least a year!
10. My bed. I'm so excited to go curl up in it. Sweet dreams!
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1 comment:
YUM! I am SO hungry now!
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