Tiger Shrimp Taco Bowls

I kind of stole the idea for this recipe from
Taco Bell and thier very good "Taco Salad".
Istarted with Tiger Shrimp and added some
very fresh mexican ingredients to come up
with what I believe to be a winning Taco bowl.
I started out using Won Ton Wrappers but wanted
the taste of the tortillas for the Mexican taste.

Ingredients:
12 (6-inch) flour tortillas
2 tablespoons canola oil
1 medium yellow onion, peeled and chopped
24 raw large tiger shrimp, peeled and deveined
1 (10.75-ounce) can tomato puree
1 envelope Goya Sazon
10 to 15 cilantro sprigs
Salt to taste
fresh ground black pepper, to taste
3/4 cup hot cooked white rice
6 tablespoons sour cream
3/4 cup diced fresh tomatoes
12 lime slices or small wedges, for garnish

Directins:
Preheat the oven to 375 degrees F.
Press each tortilla into the cup of a muffin tin,
flattening out the bottom to make a base
and patting the tortilla to neatly line the muffin cup.
Bake 10 minutes or until edges are brown and crisp.
Remove from oven and set aside.
In a nonreactive skillet over medium heat, heat the oil.
Add the onions and saute 7 minutes until lightly golden.
Add shrimp and sauté 2 minutes. Add tomato puree, sazon,
cilantro sprigs, salt and pepper.
Cook about 2 minutes until shrimp
is cooked through and opaque.
Remove tortilla cups from muffin pan.
Spoon 1 tablespoon rice into the bottom of each tortilla bowl.
Remove cilantro from the shrimp mixture then spoon
a portion of the sauce onto the rice.
Top each with 2 shrimp.
Garnish each with 1/2 tablespoon sour cream,
1 tablespoon diced tomatoes
and a lime slice or wedge.