Shrimp Tacos

    *  ½ cup fat-free sour cream
    * 2 tablespoons snipped fresh cilantro
    * 1 teaspoon canola or corn oil
    * 13 to 14 ounces peeled raw shrimp, rinsed and patted dry
    * ½ teaspoon chili powder
    * ½ teaspoon ground cumin
    * 2 medium garlic cloves, minced
    * 8 6-inch corn tortillas
    * 2 cups shredded lettuce, such as romaine or iceberg
    * 1 small tomato, diced
    * 2 tablespoons sliced black olives

Nutrition Analysis (per serving)
Calories 206
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 173 mg
Sodium 308 mg
Carbohydrates 21 g
Fiber 2 g
Sugars 4 g
Protein 22 g

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 3 to 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. If you prefer a dramatic presentation instead, place 2 unfolded tacos side by side on a dinner plate. Fold each in half. Push a 6-inch wooden skewer through both tacos near the tops to hold them together.

Repeat with the remaining tacos. Your family will be able to remove the skewers easily before eating the tacos.

Serves 4; 2 tacos per serving

Tasty seafood tacos are all the rage, and since you can buy peeled and deveined shrimp either fresh or frozen, these are super-easy to prepare. (Excerpted from The New American Heart Association Cookbook)