Crispy Shrimp Tacos with Mango Salsa

Makes 8 servings

Ingredients:
*2 Roma tomatoes, seeded and very finely chopped
*1/4 cup red onion, very finely chopped
*1 mango, coarsely chopped
*1 teaspoon lime juice
*salt to taste for salsa plus 1/2 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon cumin
*1/2 teaspoon garlic powder
*1 lb. small shrimp, peeled and tails removed
*at least 1/4 cup flour
*canola or vegetable oil
*8 white corn tortillas
*shredded lettuce
*2% shredded cheddar cheese or Mexican cheese blend

Prepare mango salsa first and set aside so that the flavors can blend while you prepare the rest of the meal.

Directions for Mango Salsa:
In a medium bowl, combine tomato, red onion, mango, and lime juice.  Add salt to taste.  Stir well and set aside.  Stir occasionally while you are cooking the rest of the meal.

Directions for Tacos:
Preheat oven to 350 degrees.  Wrap corn tortillas in foil.  Place in oven on 350 degrees.  Pat dry all the shrimp with paper towel.  Lay all shrimp out on cookie sheet.

Heat a 12-inch skillet over high heat (I use level 5 1/2 out of 7).  In a small bowl, combine the 1/2 teaspoon of salt, the black pepper, cumin, and garlic powder.  Sprinkle over the shrimp and stir the shrimp well so that they are all coated with seasoning.

Place about 1/4 cup of flour in a shallow bowl.  Dredge shrimp in flour and place back on the cookie sheet.  Add more flour to the bowl as needed.

Pour enough canola oil in the skillet to cover the entire bottom.  Once oil is very hot, place shrimp in the oil.  It should sizzle when you put it in.  Cook about 6 minutes, stirring about half way through.  Scoop out the shrimp and place on a plate lined with a paper towel.  Remove tortillas from oven.

To assemble tacos, place shrimp, cheese, lettuce, and mango salsa on corn tortillas.

Grilled Seasoned Sweet Chili Chicken

This dish is so easy, and it's just one more reason why I love HEB so much.  This chicken is some of the most flavorful chicken I have ever had.

Makes 4-5 servings

Ingredients:
*HEB Seasoned Sweet Chili Chicken Breasts
*1 cup water

Directions:
Heat a grill pan over medium high heat.  Once hot, add the chicken breasts.  Cook for about 5 minutes, and then turn.  Add some of the water to deglaze the pan.  Cook for a few minutes more.  Turn frequently, adding the water gradually to deglaze the pan more and more each time you turn the chicken until the chicken is cooked through--about 15 minutes total.  The water will make a nice glaze.

Crispy Caribbean Veggie Wraps

These are so low-fat and DELICIOUS.  I seriously cannot stop eating these when I make them.  This is from the Taste of Home's Light & Tasty October/November 2006 cookbook.

 Makes 40 small wraps (appetizer size)


Ingredients:
*cooking spray
*1/2 cup red onion, finely chopped
*2 teaspoons jalapeno pepper, seeded, finely chopped
*2 sweet potatoes
*1 cup canned black beans, rinsed and drained
*2 Tablespoons lime juice
*2 teaspoons salt
*2 teaspoons ground cumin
*2 garlic cloves, pressed or minced
*1/2 cup water
*40 wonton wrappers
*2 cups salsa

Directions:
Preheat oven to 375 with a baking sheet in the oven so that the baking sheet is hot when you put the wraps on it later.

Saute red onion and jalapeno in a small skillet with cooking spray until tender.  Set aside.

Scrub the sweet potatoes and pierce with a fork.  Put on a microwave-safe plate and microwave, uncovered, on high for 12 minutes or until tender, turning once.  Be careful not to overcook because it will get hard.  Cool.  Split potatoes in half and scoop pulp into a medium bowl.  Mash pulp.
Stir in black beans, red onion, jalapeno, lime juice, salt, and cumin.

 Put water in a small bowl.  Lightly brush water over all four edges of one wonton wrapper.  (Keep the other wrappers covered with a damp paper towel until ready to use.)  Spread 1 Tablespoon of sweet potato filling along the edge of one wrapper.  Roll up tightly. 

Spray hot baking dish with cooking spray.  Place filled wonton on the hot baking sheet.  Repeat with the remaining wrappers and filling.  Spray wraps with cooking spray.  Turn wraps and spray the undersides.

Bake at 375 for 15 minutes or until golden brown.  Serve with salsa for dipping.