Thursday, April 8, 2010
Shrimp Tacos with Fruit Salsa
I have a short list of recipes from cooking light that have become standard weeknight fare in my home. Recently, I have been looking for some new healthy recipes to add to my repertoire though, and after perusing the cooking light website, this recipe for shrimp tacos with fruit salsa caught my eye. I was hoping this recipe would make enough for leftovers, but we ate every last bite. It was really good!
With just a few adjustments, this meal could easily go from a regular weeknight meal to "guest-worthy." Using fresh fruit rather than canned fruit would make it an ideal summer meal, and my husband suggested adding a touch of jalapeno to the salsa next time to add an additional kick (but that is pretty much his suggestion for every meal). I also used twice as much chili powder and cumin than the recipe called for to give the shrimp a bit more flavor. This meal would also be perfect with a side of fresh guacamole.
Overall, this was really easy to prepare. Between cleaning the shrimp and chopping the vegetables and stove-top time, it only took about 45 minutes (and that includes stopping to take pictures, of course).
Here is what you will need for the salsa:
Step 1: To prepare the salsa, combine the green onions, cilantro, green chiles, lemon juice, mandarin oranges, and pineapple bits in a bowl. Cover and chill. ****This salsa would definitely improve in taste with some fresh fruit vs. canned and for a bit of a kick, a 1/2 teaspoon of a jalapeno pepper.
Here is what you will need for the shrimp tacos:
Step 1: Chop the veggies.
Step 2: Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2-5 minutes.
Step 3: Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done.
Step 4: Stir in cilantro. ***At this point, I tasted the shrimp and added an additional 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder because it need a little more flavor. I would advise testing it as well and adjusting the seasoning.
Step 5: 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.
Full List of Ingredients for the Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chiles
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
Full List of Ingredients for the Shrimp Taco Filling:
1 cup yellow bell pepper strips
1 cup vertically sliced red onion
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined
1 cup chopped tomato
1/2 teaspoon ground cumin (I used 1 teaspoon)
1/2 teaspoon chili powder (I used 1 teaspoon)
2 tablespoons chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese