PEACHY SHRIMP TACOS

Peachy Shrimp Tacos image

"With three always-on-the-go teens, we often only have about 10 minutes to prepare dinner. This simple recipe has become a family favorite. You may use flour tortillas or even hard taco shells, but I like to use corn tortillas because of their slightly higher fiber content." Fabulous flavor! Veronica Callaghan - Glastonbury, Connecticut

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Previous Next

Ingredients

1 cup salsa
1 cup frozen unsweetened sliced peaches, thawed and diced
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon minced fresh cilantro
1-1/2 cups shredded Chinese or napa cabbage
6 corn tortillas (6 inches), warmed

Steps:

In a large skillet, combine salsa and peaches over medium heat until warmed. Add shrimp and cilantro; cook and stir until heated through. , Place 1/4 cupful cabbage down the center of each tortilla; top with a scant 1/2 cupful shrimp mixture.

Nutrition Facts : Calories 165 calories, Fat 2g fat (0 saturated fat), Cholesterol 115mg cholesterol, Sodium 308mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges