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Shrimp Tacos

Jami Nolen

April 25, 2010



8 servings




  • ¼ cup chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon canned chopped green chiles
  • 1 tablespoon lemon juice
  • 1½ cups diced fresh mango
  • 1 cup fresh diced pineapple



  • Cooking spray
  • 1 cup red bell pepper strips
  • 1 cup vertically sliced red onion
  • ½ teaspoon minced garlic
  • 1½ pounds medium shrimp, peeled and deveined
  • 1 cup chopped tomato
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro
  • 8 (6-inch) flour tortillas
  • 1¼ cups (5 ounces) shredded reduced-fat Mexican cheese



  • To prepare 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.


Nutrition Information

Calories: 276 (24% from fat)
Fat: 7.3 g (sat 2.6 g, mono 2.2 g, poly 1.7 g)
Protein: 22 g
Carbohydrate: 30.4 g
Fiber: 2.3 g
Cholesterol: 109 mg
Iron: 3.4 mg
Sodium: 395 mg
Calcium: 233 mg


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