2 tsp. oil

1 cup thinly sliced onions

1 lb. uncooked deveined peeled small shrimp

1 tub philadelphia santa fe style blend cooking creme

8 corn tortillas

1 cup mexican style finely shredded four cheese

1/2 cup purple cabbage

1/4 cup shredded radishes

2 Tbsp. chopped fresh cilantro

1 lime, quartered

 

heat oil in a large non-stick skillet on medium high heat. Add onions; cook and stir 5 minutes. Stir in shrimp; cook 3-4 minutes or until shrimp turn pink, stirring frequently.

Add cooking creme; cook and stir two minutes.

Spoon onto tortillas; top with shredded cheese, cabbage, radishes and cilantro. Squeeze lime wedges over tacos.