Shrimp tacos!

I used:

Fat free flour torillas

cupcake tray

1/2 cup corn

1/2 black beans (rinsed & drained)

1/2 cilantro (or to taste)

1/2 red onion diced

1/2 tomatoes diced

8 ounces shrimp ( I used small)

1/2 packet taco season

juice of half a lime

Preheat oven to 375

I used a 4-5 inch salad bowl upside down and cut around to trim flour tortillas.

Microwave for 10 seconds to make them soft so you can easily conform them into the cupcake tray.

Bake for 10 minutes or until lightly browned

In a non stick skillet on low with cooking spray add corn, onion, black beans and a house seasoning. (I used adobo).

Do not cook veggies this is only to warm them through.

Add lime juice

Set aside an cool. add torn cilantro just before serving to keep from wilting.

In a non stick skillet on medium with cooking spray add shrimp.

After 2-3 minutes add taco season and mix gently. Let cook for additional 2-3 minutes.

Let shrimp cool and dice.

Add shrimp to corn and black bean mixture and dish into taco bowls.

For salsa:

I pureed tomatoes, one garlic clove, 1 tablespoon fresh lime juice, 1/4 red onion, salt & pepper