Salsa:
\n1\/4 C. chopped green onions
\n1 T. chopped fresh cilantro
\n1 T. canned chopped green chiles
\n1 T. lemon juice
\n1 (11-oz.) can mandarin oranges in light syrup, drained
\n1 (8-oz.) can pineapple tidbits in juice, drained<\/p>\n
Tacos:
\nCooking spray
\n1 C. yellow bell pepper strips
\n1 C. vertically sliced red onion
\n1 garlic clove, minced
\n1 1\/2 lb. medium shrimp, peeled and deveined
\n1 C. chopped tomato
\n1\/2 tsp. ground cumin
\n1\/2 tsp. chili powder
\n2 T. chopped fresh cilantro
\n8 (6-inch) flour tortillas
\n1 1\/4 C. (5 oz.) shredded reduced-fat Monterey Jack cheese<\/p>\n
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; saut\u00e9 2 minutes. Add shrimp, tomato, cumin, and chili powder; saut\u00e9 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.<\/p>\n
Yield: 8 servings
\nCalories: 276
\nFat: 7.3g
\nFiber: 2.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n