Ingredients
8 6-inch corn tortillas
1 recipe Fresh Tomato Salsa
8 oz. fresh green beans, trimmed and halved crosswise
1 tsp. Jamaican jerk seasoning
1 lb. medium to large shrimp peeled and deveined
1 Tbsp. olive oil

Hide recipe details 1. Preheat oven to 350 degrees F. Wrap tortillas in heavy foil. Heat in preheated oven 10 minutes. Meanwhile, prepare Fresh Tomato Salsa; set aside.

2. In a bowl toss beans with 1/2 teaspoon jerk seasoning. In another bowl toss shrimp with remaining 1/2 teaspoon seasoning. Heat oil in large skillet over medium-high heat. Add green beans; cook and stir for 3 minutes. Add shrimp to skillet; cook and stir 2 to 3 minutes more or until shrimp turn opaque.

3. To serve, fill each warm tortilla with about 1/3 cup shrimp and green bean mixture. Serve with salsa. Makes 4 servings (2 tortillas each plus 2/3 cup salsa)

4. Fresh Tomato Salsa: In bowl combine 1 1/2 cups chopped, seeded tomato; 1 cup chopped, seeded cucumber; 1/2 cup thinly sliced green onions; 1/4 cup snipped fresh cilantro; 3 Tbsp. lime juice; and 1/4 tsp. salt.