3 oz. cooked ready-to-eat shrimp, chopped if large
1/4 cup black bean and corn salsa
1/4 cup shredded lettuce
2 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. Now chomp!
MAKES 1 SERVING
*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.