Shrimp Tacos

For a simply quick dish that is beyond great in the flavor department, let me suggest not "fish tacos" but shrimp tacos.  Here's why.  Texturely shrimp has that "bite" that works your mouth and distributes the flavor so that it is a bursting element.  Here's what to do.
1 package McCormick fajita seasoning mix.
12 ounces large cooked shrimp, tail on
2 cups sour cream
3 tablespoons chopped cilantro
4 small flour fajita tortillas
shredded lettuce
chopped tomatoes
finely shredded mexican cheese blend (I use Sargento)
1 lime for zesting and juice.
salt to taste.
Remove tails from the shrimp and using the directions for the fajita seasoning, stir fry your shrimp until heated through.  Set aside.
Heat oven to 400 degrees. Place tortilla shells over the rack of the oven so that they form the traditional shape of a "taco shell". Bake until it holds the shape and is a little crispy.  While this is happening, mix together your sour cream, your chopped cilantro, your lime juice and lime zest.
Remove shells from oven and immediately fill each with equal amounts of shrimp.  Top with lettuce and tomatoes and sprinkle with a little of the finely shredded mexican cheese blend.  Drizzle generously with your sour cream cilantro lime sauce.  Serve.  This is for 2 people at 2 tacos each.  Talk about delicious!  And when I say that even I could have eaten 2 more of them, that is not an exaggeration!  (In the picture below, my daughter hates tomatoes so they didn't make it to the plate because of that but I love them.  I could have also gone for some caramelized onions and bell peppers as well but that may be because of the fajita flavors that I love so much.)