Shrimp Soft Tacos

• Flour tortillas (use carb select as these are high in fiber--11 grams per tortilla)
• 1/2 pound shrimp
• 4 large romaine lettuce leaves (washed)
• 2 tablespoons fresh chopped cilantro
• 2 tablespoons fat free sour cream
• 1 cup shredded monterey jack/cheddar cheese mix, use low fat or 2%
• 1 cup of your favorite salsa
• 1 avocado
• Optional-2 tablespoons chopped onion

1. 1.took shrimp (steam, boil or grill), peel, chop and set aside. You can use precooked shrimp for speedier tacos
2. 2.teat two skillets to medium/high
3. 3.thop lettuce & mix in cilantro, put in a bowl, set aside
4. 4.tut avocado in half, remove pit, scoop out both side of avocado and slice longwise, set aside
5. 5.tlace 1 tortilla in each skillet, heat for about thirty seconds, then flip and heat for 30 more seconds
6. 6.temove tortilla
7. 7.tpread 1-2 teaspoons of sour cream on tortilla
8. 8.tor each taco, add a bit of the taco fillings-- Shrimp, lettuce/cilantro mixture, onion, avocado slices (about two per taco) and cheese in the middle of each tortilla. Top with salsa to your liking (about 2 tablespoons per taco). Be careful not to add too much on each tortilla or you won't be able to roll it.
9. 9.toll tortilla keeping one end closed, serve with extra salsa. The closed end of the taco will keep the ingredients from falling out.
10. 10.tepeat steps 1-9 with the remaining ingredients until they're finished. Depending on the size of the tortilla and amount you put inside each taco you will get about 4 servings. 1 Taco = 1 serving per person.

flour tortillas, shrimp, romaine lettuce, cilantro, sour cream, shredded monterey jack, favorite salsa, avocado, onion

Taken from www.epicurious.com/recipes/member/views/shrimp-soft-tacos-1218814 (may not work)