• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Bell peppers » Shrimp Tacos.. Ole!

Shrimp Tacos.. Ole!

February 27, 2007 · WCC Administr@tr · 2 Comments

The weather has been dreary lately and so I wanted to add some freshness to our dinner tonight. What better way than to bring the flavors of shrimp tacos with a touch of sweet tropical salsa?!
shrimp-9225924In Mexico, the word taco is a generic term like the English word, sandwich. A taco is simply a tortilla wrapped around a filling. Like a sandwich the filling can be made with almost anything and prepared in many different ways. Tacos also vary according to the geographical region you are eating them.

Seafood tacos with salsa are easy to make and somewhat exotic. Most people associate tacos beef, chicken or pork but the use of seafood is now seen as a healthier alternative. There’s so many ways to make a taco and it’s accompanying salsa, that the possibilities are endless.

Here is the recipe for Soft Shrimp Tacos with a Tropical Salsa, adapted from CookingLight.com:

salsa-3056627Salsa:
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

dsc00076-2368289Tacos:
Cooking spray
1 cup total of yellow, red & green bell pepper strips
1 cup vertically sliced white onion
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
0% greek yogurt for garnish

– 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, cumin, chili powder; sauté 3 minutes or until shrimp are done.
– Stir in cilantro.
– Spoon 1/2 cup shrimp mixture over one half of each tortilla.
– Top with about cheese, salsa and yogurt; fold tortillas in half.

Bell peppers, Chili powder, Cilantro, Cumin, Ethnic: Mexican, Garlic, Green chiles, Lemon juice, Onion, Pineapple, Salsa, Seafood: Shrimp

Previous Post: « Hodge Podge Souper Sunday
Next Post: Mama Mia… It’s a Pizza! »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Unknown says

    February 27, 2007 at 11:37 pm

    I adore shrimp tacos! Yummy!

    Reply
  2. Anonymous says

    March 2, 2007 at 2:11 am

    these look fantastic! i’m going to have to try them – YUM.

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago