Shrimp-Filled Soft Tacos

1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 package (16 ounces) frozen green, red, and yellow bell pepper stir-fry mix
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound already-cooked-and-peeled shrimp
8 small (8-inch) flour tortillas
Salt and black pepper to taste
Toppings of choice, such as chopped tomato, shredded cheese, salsa, sour cream or guacamole

Heat oil in a 12-inch nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add frozen pepper stir-fry mix and raise heat to high. Add cumin and chili powder and stir well. Cook until vegetables have thawed, 3 to 3 1/2 minutes, stirring frequently.

Add shrimp and cook until just heated through, about 2 minutes.

While shrimp mixture simmers, wrap tortillas in microwave-safe plastic wrap and microwave on high until warmed through, 1 to 2 minutes.

Remove shrimp mixture from heat and season with salt and pepper. Place tortillas on each individual serving plate and spoon shrimp mixture into the center of each, dividing evenly and using a slotted spoon to drain off excess juices. Fold tortillas over, taco style, and place 2 on each serving plate. Serve with toppings of your choice.

Shrimp-Filled Soft Tacos

Approximate Values Per Serving: 0448 calories (20% from fat), 9.5 g fat (2 g saturated), 221 mg cholesterol, 33 g protein, 55 g carbohydrates, 4 g dietary fiber, 860.5 mg sodium

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