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PCLinuxOS Recipe Corner

Salsa Shrimp Tacos


3/4 cup Thick 'n Chunky salsa
1/2 cup frozen chopped green bell pepper
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 box (4.6 oz) taco shells (12 shells)
3/4 cup shredded Mexican cheese blend (3 oz)
3/4 cup shredded lettuce
1/4 cup your favorite taco sauce


1. In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.

2. Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.

3. Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

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