Another weeknight dinner I can make in 15 minutes... always a plus!
Extra large raw shrimp, peeled, devained and tail off (plan on approximately 3 per taco)
1 small zucchini, sliced into strips
1 small onion, sliced into strips
1-2 cloves garlic, minced
1/2 cup fat free sour cream
1/4 cup hot jalapeno salsa
1 avocado, sliced
1 lime, sliced into wedges
flour tortillas, taco size
Over medium heat, cook zucchini, onion and garlic in appx. a teaspoon of olive oil until tender. Salt and pepper to taste. 7-10 minutes.
Remove zucchini mixture from pan and return pan to heat.
Add shrimp and cook through. 3-4 minutes.
Combine sour cream and salsa to make a spicy jalapeno cream.
Arrange toppings in small bowls.
To assemble tacos, spread a tablespoon of the spicy jalapeno cream on a flour tortilla.
Arrange some of the zucchini & onions on the taco and top with 3 shrimp.
Place avocado slices & cilantro on top. Squeeze a lime on the taco to finish.
Fold over and enjoy!