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.