Shrimp Taco Pockets

Divide shrimp and vegetable mixtures among
pitas. Top with cheese and garnish with cilantro

Total time: 30 minutes

Makes: 4 main-dish servings

Receipt: If
pitas are dry and threaten to crack, wrap them in damp paper towels and
microwave on High 15 seconds to make them more pliable.

·        
12 oz. cooked and peeled med. (26-to 30-ct.)
shrimp

·        
½ c. salsa verde

·        
¼ to ½ c. pickled jalapenos, drained and finely
chopped

·        
¼ c. sour cream

·        
1 ½ c. chopped romaine lettuce

·        
1 c. fresh corn kernels (from 1 ear corn)

·        
1 sm. Orange pepper (6 oz.), chopped

·        
1 sm. Tomato (4 oz.), chopped

·        
¼ c. fresh cilantro leaves, plus additional for
garnish

·        
4 pita breads, cut in half

·        
½ c. crumbled queso fresco or mild feta cheese.

1. In medium bowl, toss shrimp with salsa.
2. In large bowl, mix jalapenos and sour
   cream. Add romaine, corn, pepper, tomato, and cilantro. Toss until well
   coated.
3. Open each pita pocket. Divide shrimp and
   vegetable mixtures among pitas. Top with cheese and garnish with cilantro.
   Serve immediately.

Each serving: About 400 calories, 33g protein, 49g carbohydrate, 8g total fat (3g
saturated), 3g fiber, 188mg cholesterol, 980mg sodium.

Shrimp
Taco Pockets