Shrimp Soft Tacos with Cranberry Salsa
- Yield 10 servings
The shrimp, with the Southwest flavor, make this a taco to remember.
Serve with this delicious cranberry salsa or commercially prepared salsa. Cranberry salsa complements turkey or pork, also.
- Cranberry Salsa:
- 2 cups chopped cranberries
- 2 cups chopped oranges
- 1/3 cup orange juice
- 1/3 cup chopped red onion
- 1 tablespoon sugar
- 1/3 cup chopped fresh cilantro
- 2 tablespoons diced green chiles
- 1 green bell pepper, seeded and sliced
- 1 onion, sliced in thin rings and cut in half
- 1 teaspoon minced garlic
- 1 1/2 pounds medium shrimp, peeled
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 2 tablespoons chopped fresh cilantro, optional
- 10 (6 to 8-inch) flour tortillas, heated
- 1 1/4 cups shredded reduced-fat Monterey Jack cheese
- Cranberry salsa
- To prepare the salsa: In a large bowl, mix together the cranberries, oranges, orange juice, onion, sugar, cilantro and green chiles. Chill until ready to serve.
- To prepare the tacos: In a large skillet coated with nonstick cooking spray, saute the green pepper, onion and garlic over medium-high heat for 2 minutes. Add the shrimp, cumin, and chili powder. Continue cooking for 5 minutes. Add the tomatoes and cilantro, if using. Cook for a few minutes longer or until the shrimp are done.
- On each flour tortilla, divide evenly the shrimp mixture and Monterey Jack cheese and fold over in half. If desired, heat in the microwave for 30 seconds or until the cheese is melted. Serve with the Cranberry Salsa.