Prep: 10 minutes; Cook: 16 minutes. Stick with baked taco shells instead of fried. You'll avoid trans fat and cut way back on saturated fat and sodium.
Recipe by Health September 2007
Credit: Yunhee Kim; Styling: Denise Canter
427 calories; fat 18g; saturated fat 5g; mono fat 3g; poly fat 2g; protein 28g; carbohydrates 42g; fiber 9g; cholesterol 55mg; iron 4mg; sodium 844mg; calcium 221mg.