Fiesta Shrimp Tacos with Cucumber Salsa

Ingredients

• 1 1/2 cups nonfat sour cream
• 1/2 cup chopped seeded peeled cucumber
• 1 (8.8 ounce) Old El Paso(R) Taco Dinner Kit
• 2 avocados, peeled, pitted and coarsely chopped
• 1 tablespoon lime juice
• 1 pound shelled deveined uncooked medium shrimp
• 1 tablespoon olive oil
• 1 cup Chi-Chi's Thick 'n Chunky Salsa
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
2. In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
3. Heat taco shells at 375 degrees F as directed on package.
4. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
5. Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.

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