Yield: 4 tacos

# Servings: 2

Serving size: 2 tacos + 2 tablespoons dippers

Tacos:

1 tbsp	extra virgin olive oil or canola oil
4 each	6-inch soft whole wheat flour tortillas
12 each	pre-cooked frozen shrimp, tail/skin-off, thawed
1 cup	bok choy, thinly sliced
1 cup	matchstick carrots, pre-shredded
½ cup	matchstick zucchini strips, or coarsely grated zucchini
½ cup	matchstick yellow summer squash strips, or coarsely grated yellow summer squash
½ cup	red bell pepper, de-ribbed, seeded, thinly sliced lengthwise
1 each	scallion, thinly sliced lengthwise on the bias, green part only

Dippers:

1/2 cup	plain rice vinegar
2 tsp	fresh cilantro, chopped
1 tsp	fresh jalapeno, seeds and ribs removed for less heat
tsp	honey
½ tsp	low-sodium soy sauce
¼ cup	fat-free plain Greek yogurt

Tacos:

Heat the oil in a large skillet over medium high heat. Add the red bell pepper and carrots and cook, stirring regularly, for one minute. Add the bok choy and cook another minute. Add the shrimp, zucchini, yellow squash, and scallion, stir to combine, and cook one minute more.
Place 2 tortillas on each plate. Place 3 shrimp spread across the center of each tortilla. Evenly distribute the vegetables among the four tacos.
Spoon 2 tablespoons of the dipper sauce on each taco. Fold the tortilla ends up to lift
Enjoy!

Dippers