Shrimp-Filled Soft Tacos

Shrimp-Filled Soft Tacos 1 teaspoon olive oil 1 teaspoon bottled minced garlic 1 package (16 ounces) frozen green, red and yellow bell pepper stir-fry mix 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 pound shrimp, cooked and peeled 8 small (8-inch) flour tortillas salt and black pepper, to taste Toppings of choice, such as chopped tomato, shredded cheese, salsa, sour cream and guacamole Heat the oil in a 12-inch nonstick skillet over medium heat. Add the garlic and cook 30 seconds. Add the frozen pepper stir-fry mix, and raise heat to high. Add the cumin and chili powder, and stir well. Cook until the vegetables have thawed, three minutes or so, stirring frequently. Add the shrimp, and cook until just heated through, about two minutes. While the shrimp mixture simmers, wrap the tortillas in microwave-safe plastic wrap and microwave on high until warmed through, one to two minutes. Remove the shrimp mixture from heat, and season with salt and pepper. Place the tortillas on each individual serving plate, and spoon the shrimp mixture into the center of each, dividing evenly and using a slotted spoon to drain off excess juices. Fold the tortillas over, taco style, and place two on each serving plate. Serve with toppings of your choice. Yield: 4 servings