12 medium size shrimp peeled and deveined cut in half lengthwise
2 T. extra-virgin olive oil
Coarse salt and ground pepper
1/2 C. non fat sour cream
Juice and 1 t. zest of a lime
2 t. minced chipotle pepper in adobo sauce
12 corn tortillas
1 bag Fresh Express Green Leaf Shreds
1/2 C. fresh cilantro (optional)
1 small white onion fine diced
1 lime cut into wedges
Pre Heat broiler, with rack in highest position. Coat shrimp with oil and season with salt and pepper in a rimmed baking sheet. Broil shrimp until pink in color about 5 minutes, stir and broil another 5 minutes.
In a small bowl, combine non fat sour cream, lime zest and juice and the minced chipotles. Mix well and season with salt and pepper. Warm corn tortillas over a kitchen burner just till edges crisp or wrap in foil and heat in oven, 5 minutes. Smear 1 T. Chipotle lime dressing on each tortilla, divide shrimp evenly among tortillas and top with onion, cilantro and Fresh Express Green Leaf Shreds. Serve with remaining chipotle lime dressing and lime wedges.