PER SERVING (entire recipe, 2 tacos): 243 calories, 5g fat, 638mg sodium, 26.5g carbs, 3.5g fiber, 4g sugars, 21g protein -- PointsPlus® value 6*more
Adapted from hungry-girl.com
oz. cooked ready-to-eat shrimp, chopped if large
cup black bean and corn salsa
cup shredded lettuce
corn taco shells (flat-bottomed shells, if available)
Optional toppings: fresh cilantro, fat-free sour cream
Mix shrimp and salsa in a bowl, cover, and refrigerate for 15 minutes. Evenly distribute lettuce and shrimp-salsa mixture between taco shells. If you like, top with cilantro and sour cream.