Shrimp and Avocado Soft Tacos
1 pound cooked medium-size fresh shrimp,
peeled and deveined
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, rinsed and drained
1 cup salsa
1 tablespoon lime juice
3 small avocados peeled and cubed
1 (15-ounce) package 8-inch flour tortillas
1 (8-ounce) container sour cream
1/4 cup chopped fresh cilantro
Stir together first 6 ingredients, and
spoon evenly onto tortillas. Roll up, jellyroll fashion; top
with sour cream and cilantro. Serve at room temperature.
Makes 15 tacos.
