Shrimp Cocktail Tacos

• 3 ounces cooked ready-to-eat shrimp, chopped if large
• 1/4 cup prepared black bean and corn salsa
• 2 corn taco shells
• 1/4 cup shredded lettuce
• Fresh cilantro, for serving, optional
• Fat-free sour cream, optional

1. Mix shrimp and black bean salsa in a bowl, cover, and refrigerate for about 15 minutes.
2. Evenly distribute lettuce and shrimp-salsa mixture between taco shells.
3. Garnish with cilantro and top with sour cream, if using.
4. Now chomp!
5. PER SERVING (entire recipe, 2 tacos): 243 calories, 5g fat, 638mg sodium, 26.5g carbs, 3.5g fiber, 4g sugars, 21g protein

shrimp, corn salsa, corn taco, shredded lettuce, fresh cilantro, sour cream

Taken from www.foodnetwork.com/recipes/shrimp-cocktail-tacos-recipe.html (may not work)