Shrimp Tacos

Serves 4 (2 tacos)
Per Serving

Ingredients:
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13 to 14 ounces peeled raw shrimp, rinsed and patted dry
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8 6-inch corn tortillas
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½ cup fat-free sour cream
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1 tablespoons snipped fresh cilantro
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1 teaspoon canola or corn oil
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½ teaspoon chili powder
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½ teaspoon ground cumin
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2 medium garlic cloves, minced
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2 cups shredded lettuce
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1 small tomato, diced
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2 tablespoons sliced black olives
Directions:
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In a small bowl, mix sour cream and cilantro, cover, and refrigerate until needed.
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Heat oil in a large skillet over medium high heat.
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Add shrimp, and then sprinkle on the chili powder, cumin and garlic.
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Cook for 3-4 minutes for large shrimp, or 2-3 minutes for smaller shrimp (until shrimp is pink on the outside).
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Stir occasionally and remove from heat.
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Warm your tortillas according to the package directions.
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On top of tortilla, sprinkle lettuce, tomatoes, and olives.
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Spoon sour cream mixture on each, top with shrimp, and fold.
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After folding each in half, push a 6-inch wooden skewer threw both tacos, securing them together and repeat. Remove skewer when ready to eat.