8 corn tortillas
1 tbsp. extra light olive oil
1 lb. shrimp, peeled, deveined and tails
removed
2 tbsp. fresh lime juice
1 tbsp. honey
1-1/2 tsp. Morton & Bassett Mexican Blend
Seasoning
1/4 cup sour cream
1 tsp. adobo sauce (from canned Embasa
Chipotle Peppers)*
Shredded romaine lettuce or cabbage,
shredded
Jack cheese, avocado slices

Prep time: 20 minutes
Cook time: 10 minutes

Warm tortillas in a dry skillet or lightly fry in a
small amount of oil until crisp. Heat oil in a
medium skillet. Add shrimp and cook over medium
heat for about 3 minutes or until mostly pink.

Stir in lime juice, honey and Mexican seasoning;
cook for about 5 minutes more or until mixture is
thick and glazes shrimp. Meanwhile, stir together
sour cream and adobo sauce to make chipotle
cream. Spoon shrimp into warmed tortillas and top
with lettuce, cheese, avocado and a dollop of
chipotle cream.

*Chipotle peppers in adobo sauce are in the
Mexican food section. Freeze the remaining for
another use.

Makes 4 servings.

400 calories, 33 g protein, 19 g total fat (8 g sat.), 24 g carbohydrate, 3 g fiber, 6 g sugar, 210 mg cholesterol, 390 mg sodium, 9 points

8 corn tortillas,1 tbsp. extra light olive oil,1 lb. shrimp,2 tbsp. fresh lime juice,1 tbsp. honey,1-1/2 tsp. Morton & Bassett Mexican Blend Seasoning,1/4 cup sour cream,1 tsp. adobo sauce (from canned Embasa Chipotle Peppers),Shredded romaine lettuce or cabbage,Jack cheese,avocado