12 frozen cooked shrimp, thawed and patted dry
4 corn or white tortillas
1 bag Dole Southwest salad kit (picture below, you only use about 1/4-1/3 of the bag)
Prepare the salad kit as directed and set aside. In a grill pan, or a flat skillet, cook (better yet re-heat) the shrimp on high heat until you get a nice "crust" and color on one side of the shrimp. Flip them over and repeat for the other side. Assemble the tacos by placing the tortillas on your plate, adding about 1/4-1/3 c. of the salad mix, topping with cilantro, and adding 3-4 shrimp on each taco. The combination is amazing! This has to be one of the easiest shrimp taco recipes ever!
(Each taco is roughly 2 WW points, if you use a small white corn tortilla.)