Salsa:
11 ounces can Mexicorn, drained
1 cup chopped Tomatoes
1/2 cup Black Beans, rinsed, drained
1/2 cup Green Chile Salsa
1/4 cup diced Red Onion
2 tbs chopped Cilantro

Shrimp:
16 oz Cooked Dipt’n Dusted® Shrimp

1/2 cup sour cream
Chipotle Tabasco® to taste
8 Taco Shells
Shredded Lettuce

Salsa:
1.  Mix salsa ingredients together in a serving bowl. Use immediately or refrigerate until ready to use.

Shrimp:
1. Cook shrimp per directions on package.
2.  Mix sour cream and Chipotle Tabasco® to taste.
3.  Toss cooked shrimp and sour cream mixture in large bowl until shrimp are fully coated
4.  Place 2 oz coated shrimp along bottom of shells on top of shredded lettuce. Spoon salsa over shrimp.

1/2 cup Non-Fat Mayonnaise
1/2 cup Non-Fat Sour Cream
1/4 cup chopped Fresh Cilantro
1 package Taco Seasoning Mix, divided
24 pcs cooked Dipt’n Dusted® Grouper or Mahi-mahi Tenders or Beer'n Batter® Tilapia Tenders
12 warmed Taco Size Tortillas

Toppings:
shredded Cabbage
chopped Tomato
Lime wedges (on side)
Taco Sauce

1.  In a small bowl, mix mayonnaise, sour cream, cilantro and 2 tablespoons taco seasoning mix.
2.  Cook fish per directions on package
3.  Heat tortillas
4.  Fill tortillas with 2 crispy fish tenders.
5.  Top with shredded cabbage, chopped tomato and sour cream mixture,
6.  Serve with lime wedges and taco sauce on side.

Large P&D PIECES - 2 ½ oz.   
Shredded Lettuce - 2 oz.
Diced Tomatoes Sandwich - 1 oz.   

Fries    
Spicy Tartar Sauce (drizzle) - 1
Tomato salsa - 2 oz.
Flat Bread - 1 each

1.  Prepare Shrimp per directions on package with desired seasoning.
2.  Place shredded lettuce in the bottom of the flatbread and top with dice tomatoes.
3.  Place cooked shrimp pieces on top of lettuce and tomatoes.
4.  Drizzle sandwich with spicy tartar sauce in a diagonal motion.
5.  Serve tomato salsa on the side.