Spicy Shrimp tacos with Tomatillo salsa

Yesterday I posted a recipe for tomatillo salsa.  It was so fantastic!  I love green salsa, so it was a weird coincidence that flipping through an old Cooking Light magazine, I saw a recipe for spicy shrimp tacos with tomatillo salsa!  I think that was my cue to make that dish using my salsa.  I changed the recipe a little and did a quicker version, because the Cooking Light version had you grilling the shrimp and because I didn’t feel like going to those lengths to cook something for a few minutes, I opted to use a skillet to cook the shrimp instead. 
Tacos:

• 1 pound medium peeled and deveined shrimp
• 1 TB. Tabasco
• 1/2 tsp. ancho chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 8 corn tortillas
• 2 cups shredded red cabbage (the recipe called for regular cabbage, I liked the color of red!)
• 1 cup shredded carrot

Cook shrimp in a non stick skillet coated with cooking spray for a few minutes per side, or until no longer pink.  In a separate bowl, add the spices and stir until mixed.  Add the cooked shrimp to the bowl of spices and cover to coat. 

1. Divide the shrimp between 8 tortillas (2 tortillas per serving)
2. Add the cabbage and carrot
3. Top with the tomatillo salsa & dollop of sour cream if desired.

Each serving is 252 calories, 3.9 fat and 5.5 fiber.