YIELD: 6 SERVINGS
1½ cups sour cream
1 oz. prepared taco seasoning mix, divided
1 cup diced seedless cucumber
3 green onions, thinly sliced (about ¼ cup)
2 avocados, peeled and diced
1 Tbsp. lemon juice
1 lb. medium shrimp, shelled, deveined and cooked
as needed, butter lettuce leaves, torn
2 cups (8 oz.) Colby Jack cheese, shredded
1 cup salsa
12 flour tortillas
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In a large bowl, combine the sour cream and 2 Tbsps. of the taco seasoning mix; mix well.
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Stir in the cucumbers, onions, avocados and lemon juice.
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In a small bowl, toss the shrimp and the remaining taco seasoning together.
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Top each tortilla with the sour cream mixture and the shrimp. Garnish with cheese and salsa.
Photo and recipe: Wisconsin Milk Marketing Board
