Easy Shrimp Tacos

From Self's November 2008 feature of Eat Healthy All Week, here is a recipe for shrimp tacos-a quick and easy way to break up the boring lunch or dinner routine.

Shrimp Tacos

Serves 1

INGREDIENTS

Salsa

• 1/4 cup canned diced tomatoes
• 1 clove garlic
• 1 tablespoon cilantro, thinly sliced
• 1/2 teaspoon grated ginger

Tacos

• 6 oz cooked shrimp (left over from Sunday's dinner), tails removed, chopped
• 2 soft corn tortillas (6 inches each)
• 1 carrot, peeled and grated
• 1/2 large romaine leaf, thinly sliced
• 1/2 oz goat cheese, crumbled

PREPARATION

1. For salsa

   Blend ingredients in a mini-chopper or blender; set aside.

2. For tacos

   Divide shrimp between 2 tortillas. Top with carrot, lettuce, cheese and salsa. Fold tortillas in half, wrap and refrigerate until ready to serve. At lunchtime, unwrap and microwave each taco, 20 to 30 seconds.

THE SKINNY

277 calories per 2 tacos, 7.7 g fat (3.8 g saturated), 27.3 g carbs, 4.9 g fiber, 25 g protein