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Ingredients

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Directions

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  • Cook brown rice following package directions.

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  • Heat oven to 400 degree F. Coat 2 baking sheets with nonstick cooking spray. Place 6 tortillas on each and coat with cooking spray. Bake at 400 degree F for 8 to 10 minutes.

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  • Place lime juice and shrimp in a resealable plastic bag and toss. Let marinate at room temperature for 5 minutes. Heat oil in a large nonstick skillet on medium high. Add shrimp mixture, garlic and half the scallions; saute for 2 minutes, stirring. Season with salt. Stir in barbecue sauce and rice.

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  • To serve, top each tortilla with about 1/3 cup of lettuce and 1/4 cup of the shrimp mixture. Sprinkle each with remaining scallions and pickled jalapenos, if using.

  • Makes 6 servings.

Nutrition Facts

320 calories; 5 g total fat; 1 g saturated fat; 115 mg cholesterol; 656 mg sodium. 49 g carbohydrates; 5 g fiber; 21 g protein;

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