This recipe is an old favorite from Cooking Light magazine. It's tough in remote places to find all the ingredients, but it's always a yummy treat when we do. I have learned that if you can't find the cilantro you should just move on to something else.
Ingredients
Salsa:
1/4 cup chopped green onions
1 Tbsp chopped fresh cilantro
1 Tbsp canned chopped green chilies
1 Tbsp lemon juice
1 11 oz. can mandarin oranges, drained
1 8 oz. can pineapple tidbits, drained
Tacos:
1 cup yellow bell peppers, cut into strips
1 cup vertically sliced red onion
1 clove garlic, minced
1.5 pounds medium shrimp
1 cup chopped tomato
1/2 tsp ground cumin
1/2 tsp chili powder
2 Tbsp chopped fresh cilantro
8 flour tortillas
1 1/2 cups shredded Monterey Jack cheese
Combine salsa ingredients in bowl, cover and chill. To prepare tacos, warm large nonstick skillet with cooking spray over med-high heat until hot. Add bell pepper, onion and garlic and saute 2 minutes. Add shrimp, tomato, cumin and chili powder and saute 3 minutes or until shrimp are done. Stir in cilantro. Spoon shrimp mixture in taco shell and top with salsa and cheese. Yum yum yum.