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Salsa-Shrimp Tacos

Ready In: 30 Minutes

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves 4

¾ cup Old El Paso® Thick ‘n Chunky salsa
½ cup frozen chopped green bell pepper
¾ lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 pkg (4.6 oz) Old El Paso® taco shells (12 shells)
¾ cup shredded Mexican cheese blend (3 oz)
¾ cup shredded lettuce
¼ cup Old El Paso® 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 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.