Salsa:

1 (11 oz.) can Mandarin oranges, drained
1 (8 oz.) can pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tbsp. canned chopped mild green chiles
1 tbsp. chopped fresh cilantro
1 tbsp. fresh lemon juice

Tacos:

1 tbsp. olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
1/2 medium red onion, trimmed and thinly sliced
1 garlic clove, minced
1 1/2 lb. medium shrimp, peeled and deveined, thawed if frozen
1 (14 1/2 oz.) can unsalted diced tomatoes, well drained
1 tsp. chili powder
1/2 tsp. ground cumin
salt and black pepper, to taste
8 (10-inch) flour tortillas, warmed according to package instructions
2 cups shredded Monterey Jack cheese

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.

For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.

Warm the tortillas according to package directions. Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.

Servings: 8

Submitted by: Canned Food Alliance