- 1 of 5 Cook brown rice following package directions.
- 2 of 5 Heat oven to 400 degree F. Coat 2 baking sheets with nonstick cooking spray. Place 6 tortillas on each and coat with cooking spray. Bake at 400 degree F for 8 to 10 minutes.
- 3 of 5 Place lime juice and shrimp in a resealable plastic bag and toss. Let marinate at room temperature for 5 minutes. Heat oil in a large nonstick skillet on medium high. Add shrimp mixture, garlic and half the scallions; saute for 2 minutes, stirring. Season with salt. Stir in barbecue sauce and rice.
- 4 of 5 To serve, top each tortilla with about 1/3 cup of lettuce and 1/4 cup of the shrimp mixture. Sprinkle each with remaining scallions and pickled jalapenos, if using.
- 5 of 5 Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 5 g fiber, 656 mg sodium, 115 mg chol., 1 g sat. fat, 5 g Fat, total, 21 g pro., 49 g carb., 320 kcal cal.