Salsa:
1/4 C. chopped green onions
1 T. chopped fresh cilantro
1 T. canned chopped green chiles
1 T. lemon juice
1 (11-oz.) can mandarin oranges in light syrup, drained
1 (8-oz.) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 C. yellow bell pepper strips
1 C. vertically sliced red onion
1 garlic clove, minced
1 1/2 lb. medium shrimp, peeled and deveined
1 C. chopped tomato
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 T. chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 C. (5 oz.) 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 C. shrimp mixture over one half of each tortilla, and top with about 3 T. cheese and 2 T. salsa; fold tortillas in half.

Yield: 8 servings
Calories: 276
Fat: 7.3g
Fiber: 2.3g