- Preheat oven to 325°F. Wrap tortillas in foil and place in oven.
- In a small bowl, combine sour cream, cilantro and lime juice. Set mixture aside.
- Heat oil in a heavy skillet over medium-high heat. Add garlic and corn; sauté for 3 minutes until corn is warmed. Add shrimp, chili powder and cumin; sauté about 2 more minutes until shrimp is pink and curls up.
- Remove tortillas from oven. Divide shrimp and corn among tortillas and top each with lettuce and onions. Serve with cilantro-lime sour cream.
per serving: 370 calories, 10g fat, 2g saturated fat, 180mg cholesterol, 200mg sodium, 40g carbohydrate, 4g fiber, 2g sugars, 30g protein