1/2 cup fat-free sour cream
2 Tbsp. snipped fresh cilantro
1 tsp. canola or corn oil
13-14 oz. peeled raw shrimp, rinsed and patted dry
1/2 tsp. chili powder
1/2 tsp. ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce (romaine, iceberg or cabbage)
1 small tomato, diced
2 Tbsp. sliced black olives (optional)
Grated Monterrey Jack cheese
In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use.
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.
Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from heat.
Wrap the tortillas in damp paper towels and steam in microwave for 1 minute.
Fill each tortilla with lettuce, tomato and olives. Spoon the sour cream mixture on each. Top with the shrimp.
Calories: 206 per serving (2 tacos)
Another delicious recipe from American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love
Note: The original recipe doesn't include cheese or guacamole, so please note that the calories per serving will be a bit higher with my modifications.