Shrimp Soft Tacos with Cranberry Salsa

  • Yield: 10 servings

Serve with this delicious cranberry salsa or commercially prepared salsa. Cranberry salsa complements turkey or pork, also.


Cranberry Salsa:
2cups chopped cranberries
2cups chopped oranges
1/3cup orange juice
1/3cup chopped red onion
1tablespoon sugar
1/3cup chopped fresh cilantro
2tablespoons diced green chiles
1-- green bell pepper, seeded and sliced
1-- onion, sliced in thin rings and cut in half
1teaspoon minced garlic
1 1/2pounds medium shrimp, peeled
1teaspoon ground cumin
1/2teaspoon chili powder
1-- (10-ounce) can diced tomatoes and green chiles, drained
2tablespoons chopped fresh cilantro, optional
10-- (6 to 8-inch) flour tortillas, heated
1 1/4cups shredded reduced-fat Monterey Jack cheese
-- Cranberry salsa


  1. 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.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 313
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 114mg
  • Sodium 669mg
  • Carbohydrate 40g
  • Fiber 3g
  • Protein 23g