Creamy Shrimp and Veggie Tacos

I love this quick cooking recipe for a weeknight go to meal!

1 pound of your favorite shrimp (I used jumbo tiger shrimp cut into bite size pieces)
1 yellow, orange and green bell peppers cut into strips
1 medium yellow onion cut into strips
1/2 cup white mushrooms cut into strips
1 medium zucchini cut into strips
1 tomato peeled, seeded and diced
1 cup chopped baby spinach
1 container of Philadelphia santa fe e cooking cream
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cumin and chili powder
Juice from half a lemon

Make sure the shrimp are peeled and deveined rinse these and set aside. Cut all the vegetables into match stick size strips and place them in a large, heavy bottom pan with 2 tablespoons olive oil. Let cook down until vegetables start to get tender, about 5 minutes. Add the shrimp and spices. Let this cook for another 8-10 minutes until the shrimp are pink and cooked through. Add the spinach, the lemon juice and the cooking cream. Let this cook for another 3-5 minutes and serve with multi-grain tortillas