Shrimp-Filled Soft Tacos

1 teaspoon olive oil1 teaspoon bottled minced garlic1 package (16 ounces) frozen green, red and yellow bell pepper stir-fry mixfrac12; teaspoon ground cuminfrac12; teaspoon chili powder1 pound shrimp, cooked and peeled8 small (8-inch) flour tortillasSalt and black pepper, to tasteToppings of choice, such as chopped tomato, shredded cheese, salsa, sour cream and guacamole

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the garlic, and cook 30 seconds. Add the frozen pepper stir-fry mix, and raise heat to high. Add the cumin and chili powder, and stir well. Cook until the vegetables have thawed, 3 minutes or so, stirring frequently.Add the shrimp, and cook until just heated through, about 2 minutes.While the shrimp mixture simmers, wrap the tortillas in microwave-safe plastic wrap and microwave on high until warmed through, 1 to 2 minutes.Remove the shrimp mixture from heat, and season with salt and pepper. Place the tortillas on each individual serving plate, and spoon the shrimp mixture into the center of each, dividing evenly and using a slotted spoon to drain off excess juices. Fold the tortillas over, taco style, and place two on each serving plate. Serve with toppings of your choice.Serves four.

Nutrition values per serving: 448 calories (20 percent from fat), 9.5 g fat (2 g saturated), 55 g carbohydrates, 4 g fiber, 33 g protein, 221 mg cholesterol, 860.5 mg sodium.