Shrimp Tacos

8 corn tortillas
1 1/2 cups seeded, chopped tomato
1 cup seeded, chopped cucumber
1/3 cup thinly sliced scallions
1/4 cup chopped cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt
8 ounces green beans, trimmed
1 teaspoon fajita seasoning
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil

Heat oven to 350°F. Wrap tortillas in heavy foil and heat in oven for 10 min. Meanwhile, for salsa, combine tomato, cucumber, scallions, cilantro, lime juice and salt; set aside.

In a bowl toss beans with 1/2 tsp of fajita seasoning. In another bowl toss shrimp with 1/2 tsp seasoning. Heat oil in a large skillet over medium-high heat. Add beans and cook, stirring, 3 min. Add shrimp and stir, cooking 3 min more or until shrimp turn opaque.

Assemble tacos: Divide shrimp-and-bean mixture between warm tortillas. Serve with salsa. Serves 4.

LHJ