Fish

Low-sodium Shrimp Taco's takes several minutes to prepare.

Low-sodium Shrimp Taco's takes several minutes to cook.

Low-sodium Shrimp Taco's makes 4 servings.

The ingredients for Low-sodium Shrimp Taco's are:

1/2 cup low-fat sour cream
1 mini container of Wholly Guacamole
2 teaspoon canola or corn oil
13 to14 ounces peeled raw shrimp, rinsed and patted dry
1/2 teaspoon chili powder
2 medium garlic cloves, minced
2 cups shredded lettuce, such as romaine or iceberg
1 small tomato, diced
2 tablespoons sliced black olives
8 Mission Carb Balanced soft flour Tacos

Here is how you make Low-sodium Shrimp Taco's:

In a small bowl, stir together the sour cream and guacamole. 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 garlic on the shrimp. Cook for 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 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.Serving Size:?makes 4 servings, 2 tacos each

The nutritional information for Low-sodium Shrimp Taco's is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 432.9

• Total Fat: 15.7 g
• Cholesterol: 151.8 mg
• Sodium: 789.2 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 27.6 g
• Protein: 30.5 g