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I can't stop eating these. I put frozen popcorn shrimp in the toaster oven on parchement. Meanwhile, I heat up an equal amount of canola and refined coconut oil (Louanna is good) and fry thin corn tortillas into taco shells. I fry one side for 20 or 30 seconds, turn it over, and bend it into shape while frying each side of the shell. I stuff with the shrimp, slaw mix*, and sauce: mix equal parts mayo and sour cream and add enough salsa to turn it pink. Squeeze in some lemon or lime juice. I like to add a little onion powder and a tiny smidge of garlic sometimes. I suppose one could sub nonfat yogurt and mayo if they are on a lower fat diet. I really don't have any way to make taco shells with less fat.
*I really like the kind with the different colors of cabbage.
*I really like the kind with the different colors of cabbage.