Low-sodium Shrimp Taco's

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

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