Simple Shrimp Tacos

Tacos:
1 lb. medium frozen, uncooked shrimp; thawed and peeled
Juice of 1/2 lime
3 Tbsp. butter
12 (6") Mission Yellow Corn Tortillas
1 cup finely shredded cabbage
1/4 cup chopped cilantro
Tabasco Pepper Sauce, to taste (I often omit this, too hot for my taste)

Other sides:
8 lemon wedges
8 Tbsp. LaVictoria Salsa Suprema
4 Tbsp. sour cream
4 Tbsp. Wholly Guacamole

1. In a large bowl, toss the shrimp with lime juice and season to taste. Melt the butter in a large skillet over medium-high heat; add the shrimp and saute for about 3-4 minutes or until opaque.

2. Warm the tortillas over a gas flame or in a pan; (I use an electric skillet) You probably could microwave or heat in the oven wrapped in foil.

3. Fill with shrimp and cabbage. Top with cilantro.

4. Serve the tacos with lemon wedges, salsa, sour cream, and guacamole.

Serves 4 (3 tacos each)
uses low sugar and low carb ingredients.

Carne Asada Tacos

Tacos:
2 lbs. flank steak
1 Tbsp. McCormick Grill Mates Mesquite Seasoning
8 (6") Mission Yellow or White Corn Tortillas
1/2 cup chopped green onions
1/2 cup chopped tomato
1/2 cup finely chopped cilantro

Other sides:
1/2 cup canned Progresso Black Beans, drained
1/4 cup La Victoria Salsa Suprema
1/4 cup sour cream
24 Mission Restaurant Style Tortilla Triangles

1. For the tacos: Preheat grill to Medium-high heat. Season the steak with grill seasoning. When the grill is hot, cook the steak for 3-5 minutes per side. Remove from the grill and let rest for 5 minutes; then slice across the grain of the meat.
(I use an indoor electric grill)

2. Warm each tortilla over a gas flame or in a pan; (I use my electric skillet) fill with steak, tomato, and green onion. Garnish with cilantro.

3. Warm the beans and serve with the tacos, along with some chips and sides of sour cream and salsa.

Serves 4
Low sugar and Low Carb ingredients.