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What’s Cooking With Jennifer? Salsa Shrimp Tacos

Jennifer Tosh, Graphic Editor

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Salsa-Shrimp Tacos

¾ cup chunky-style salsa

½ cup chopped green bell pepper

¾ lb. uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

12 Taco shells (hard or soft)

¾ cup shredded Mexican cheese blend (3 oz.)

¾ cup shredded lettuce

¼ cup taco sauce


*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 ¼ cup shrimp mixture. Top with cheese, lettuce and taco sauce.

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About the Writer
Jennifer Tosh, Graphic Editor
Hometown: Norfolk, NE Class: Sophmore Major/Program of Study: Graphic Design Viewpoint Staff Position: Graphic Editor Fun Fact: My favorite band is Mushroom Head.
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What’s Cooking With Jennifer? Salsa Shrimp Tacos