INGREDIENTS
Salsa

* 1/2 cup diced cherry tomatoes
* 2 clove garlic
* 2 tablespoon cilantro, thinly sliced
* 1 teaspoon grated ginger

Tacos

* 12 oz cooked shrimp (left over from Sunday's dinner), tails removed, chopped
* 1 carrot, peeled and grated
* 1large romaine leaf, thinly sliced
* 1 oz goat cheese, crumbled

PREPARATION

1.
For salsa
Blend ingredients in a mini-chopper or blender; set aside.
2.
For tacos
Divide shrimp between 2 tortillas. Top with carrot, lettuce, cheese and salsa. Fold tortillas in half, wrap and refrigerate until ready to serve. At lunchtime, unwrap and microwave each taco, 20 to 30 seconds.



Number of Servings: 2

Recipe submitted by SparkPeople user TSOLECKI.

 

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