Sandra Lee semi-homemade

Ingredients

• 2⁄3 cup chunky salsa, Newman’s Own®

• 1⁄3 cup fat-free sour cream, Horizon Organic®

• 1⁄4 cup oil-packed sun-dried tomatoes

• 8 ounces cooked shrimp

• 1 tablespoon chopped garlic, Christopher Ranch®

• 3⁄4 teaspoon salt-free Mexican seasoning, Spice Hunter®

• 2 tablespoons lime juice, ReaLime®

• 8 6-inch yellow corn tortillas, Mission®

• 2 cups coleslaw mix, Fresh Express®

• 2 limes, cut into wedges

Directions

1. In a small bowl, combine salsa and sour cream; set aside. Drain tomatoes, reserving 2 teaspoons of the oil. Cut tomatoes into strips.

2. In a medium nonstick skillet, heat the 2 teaspoons reserved oil over medium-high heat. Add tomatoes, shrimp, garlic, and Mexican seasoning. Cook and stir for 4 to 6 minutes or until heated through. Remove from heat and stir in lime juice.

3. Place tortillas on a microwave-safe plate. Cover and microwave on high setting (100% power) for 2 minutes.

4. To serve, fill each of the tortillas with 1⁄4 cup of the coleslaw mix, 1⁄4 cup of the shrimp mixture, and 2 tablespoons of the salsa mixture. Serve with lime wedges.

Per 2-taco serving 289 cal., 6 g total fat (1 g sat. fat), 88 mg chol., 373 mg sodium, 44 g carbo., 4 g fiber, 17 g pro. Daily Values 15% vit. A, 61% vit. C, 15% calcium, 25% iron