- 3 ounces cooked ready-to-eat shrimp, chopped if large
- 1/4 cup prepared black bean and corn salsa
- 2 corn taco shells
- 1/4 cup shredded lettuce
- Fresh cilantro, for serving, optional
- Fat-free sour cream, optional
Mix shrimp and black bean salsa in a bowl, cover, and refrigerate for about 15 minutes.
Evenly distribute lettuce and shrimp-salsa mixture between taco shells.
Garnish with cilantro and top with sour cream, if using. Now chomp!
PER SERVING (entire recipe, 2 tacos): 243 calories, 5g fat, 638mg sodium, 26.5g carbs, 3.5g fiber, 4g sugars, 21g protein