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Picante Tropical Shrimp Tacos

Not your everyday taco. Who would guess that these vibrant seafood tacos go from fridge to table in less than half an hour? Not only are they delicious, fast, and easy but they're nutritious too. Did you know that 1/2 cup of canned Mandarin orange segments provides about 50% of the vitamin C recommended for a day?

Recipe by Canned Food Alliance
latin, mexican, texmex, lunch, nut free, main-dish, cinco de mayo


  • 1 can (11 ounces) Mandarin oranges, drained and coarsely chopped
  • 1 can (8 ounces) pineapple tidbits in juice, drained and coarsely chopped
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon canned, chopped mild green chiles
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 yellow bell pepper, trimmed and thinly sliced
  • 1/2 red onion, trimmed and thinly sliced
  • 1 garlic clove, minced
  • 1 1/2 pounds peeled and de-veined medium shrimp, thawed if frozen
  • 1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 8 (10-inch) flour tortillas, warmed according to package directions
  • 2 cups shredded Monterey Jack cheese
  • 4 cups shredded romaine lettuce


  1. Mix all salsa ingredients and refrigerate.
  2. Heat oil in a large non-stick skillet over medium heat.
  3. Add bell pepper, red onion and garlic; sauté until tender-crisp, about 4 minutes.
  4. Stir in the shrimp, tomatoes, cumin, chili powder, salt and pepper to taste; sauté until shrimp are firm and opaque in the thickest part, 1 to 2 minutes.
  5. Spoon 1/8 shrimp mixture onto a tortilla; top with a portion of salsa, cheese and lettuce.
  6. Fold in the edges and roll up tortilla.
  7. Repeat with remaining tortillas.
  8. Serve immediately.