Shrimp tacos

2/3 Cup Chunky Salsa1/3 Cup Fat-free sour cream1/4 Cup oil-packed sun-dried tomatoes8 ounces cooked shrimp3/4 teaspoon Taco seasoning or enchailda seasoning 2 Tablespoons lime juice, Realime8 6-inch yellow corn tortillas,Mission2 Cups coleslaw mix
1.In a small bowl,combine salsa and sour cream;set aside. Drain tomatoes, reserving 2 teaspoons of the oil. Cut tomatoes into strips.
2. In a medium nonstick skillet, heat the 2 teaspoons reserved oil over medium-heat. Add Tomatoes, shrimp, and seasoning. Cook and stir for 4 to 6 minutes or until heated through. Remove from heat and stir in lime juice.
3. Place torillas on a microwave-safe plate, Cover and microwave on hight setting for 55 secs. (they will be hot and sometimes they fall apart if they are to hot, so be careful)
4. To serve, fill each of the tortillas with 1/4 cup of colslaw and 1/4 cup of shrimp, ( I just make sure that each taco has at least 3-4 shrimp) and 2 tablespoons of salsa mixture.
Serves: 4 2-taco's: Calories 289