3 cups of shrimp cooked
1 medium tomato, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 medium ripe avocado, peeled and finely chopped
1/2 cup reduced-fat sour cream
12 Bibb or Boston lettuce leaves
In a large bowl, combine the first 11 ingredients. Refrigerate until serving.
Just before serving, stir in avocado. Place 1/2 cup shrimp mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling.