Zesty Shrimp Tacos

Spices accent the succulent flavors of shrimp in this delicious summery dish! It's one of many recipes featured in the American Heart Association's cookbook Healthy Family Meals.

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Check out the book and original recipe here: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Shrimp-Tacos---Delicious-Decisions_UCM_465439_RecipeDetail.jsp

Ingredients
1/2 cup fat-free sour cream
2 Tbsp. snipped, fresh cilantro
1 tsp. canola or corn oil
2 Cups small raw shrimp, peeled, rinsed, 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 or iceberg)
1 small tomato, diced
2 Tbsp. sliced black olives

Directions
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 2 to 3 minutes, or until the shrimp are pink on the outside, stirring occasionally. Remove from the heat.

Using the package directions, warm the tortillas.


Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives. Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center.