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.


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

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

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.