Salsa-Shrimp Tacos

By carvalhohm

Ingredients

• 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 taco sauce

Preparation

Step 1

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

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

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