Wednesday, January 21, 2009

Fiesta Shrimp Tacos with Cucumber Salsa

You will feel good after you eat this! Your body will absorb the nutrients, and you will be full of energy!

Fiesta Shrimp Tacos with Cucumber Salsa

1 1/2 cups nonfat sour cream
1/2 cup chopped seeded peeled cucumber
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning

Mix 2 avocados, peeled, pitted and coarsely chopped
1 tablespoon lime juice
1 pound shelled deveined uncooked medium shrimp
1 (4.6 ounce) package Old El Paso(R) Taco Shells
1 tablespoon olive oil
1 cup Old El Paso(R) Thick 'n Chunky Salsa
1/2 cup chopped fresh cilantro

Cooking Directions

Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside. In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat. Heat taco shells at 375 degrees F as directed on package. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently. Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro. Yield: 12 servings.

Contributed by Michelle Olsen