12 tsp. oil
1 cup thinly sliced onions
1 lb. uncooked deveined peeled small shrimp, chopped
1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme (herb and garlic is good too)
8 corn tortillas (6 inch)
1 cup shredded Monterey Jack cheese (or cheddar)
Small package of shredded cabbage cole slaw mix
Diced tomatoes, thawed frozen corn kernels, sliced black olives, dollup of mayonnaise and lite sour cream, splash of lime juice, shake of salt and pepper
2Place a big dollup of mayo and sour cream in a large bowl, splash with lime juice and a bit of salt and pepper. Toss in coleslaw mix, the tomatoes and olives.
3Cook the onion in olive oil til tender then add the shrimp and cook til heated through. Add about 3/4 cup of corn and the cooking cream and heat til bubbling.
4Place the tortillas on a microwave safe plate, cover with a damp paper towel and cook a minute or so til soft.
5Spoon shrimp mixture into the tortillas, then add the coleslaw mixture then top with the Jack cheese. Fold over serve.