Adapted from Cooking Light, July 2004. Be sure you get green salsa made with tomatillos instead of tomatoes. Use minced fresh garlic if you don't have bottled.
Cooking spray 1 1/2 cups red bell pepper strips 2 teaspoons bottled minced garlic 1 small red onion, vertically sliced 1/2 cup bottled green salsa 1 teaspoon ground coriander Pinch of kosher salt 1 1/2 lbs. peeled and deveined large shrimp 8 (6-inch) corn tortillas 2 tablespoons chopped fresh cilantro
1. Heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. Add bell pepper, garlic and onion; saute 4 minutes. Stir in salsa, coriander, salt and shrimp; saute 2 minutes or until shrimp are done. Arrange about 1/2 cup shrimp mixture down center of each tortilla; sprinkle each tortilla with 1 1/2 teaspoons cilantro.