SOFT SHRIMP TACOS WITH TROPICAL SALSA
BRANDY HICKS

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 .) mandarin oranges in light syrup, drained

Combine green onions, cilantro, green chiles, lemon juice, mandarin oranges
and pineapple tidbits. Cover & chili.

Tacos

cooking spray
1 c. yellow bell pepper strips
1 c. vertically sliced red onion
1 clove garlic, minced
1 1/2 lbs. med. shrimp, peeled & deveined
1 c. chopped tomato
1/2 tsp. ground cumin 1/2 tsp. chili powder
2 T. chopped fresh cilantro
8 (6 in.) tortillas
1 1/2 c. (5oz.) shredded reduced-fat Monterey Jack cheese

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add bell pepper, onion and garlic; saute' 2 minutes. Add shrimp, tomato, cumin and chili
powder; saute' 3 minutes or until shrimp is done. Stir in cilantro. Spoon 1/2 cup shrimp
mixture over one half of each tortilla, top with about 3 tablespoons cheese and
2 tablespoons salsa; fold tortillas in half.
Yield: 8 servings.                                              

                          Recipes provided by River's End Garden Club Cookbook in Matagorda