Yield: 1 servings
|½ cup||Shredded green or red cabbage|
|¼||Cucumber; thinly sliced|
|2||Radishes; thinly sliced|
|¼||Jalapeno chile; finely chopped|
|2 tablespoons||White wine vinegar|
|1||Bolillo; see * Note|
|¼ pounds||Chopped cooked seafood|
|(shrimp; lobster, crab, and/or salmon)|
|¼||Avocado; thinly sliced|
* Note: See the "Bolillos" recipe which is included in this collection.
Combine cabbage, cucumber, radishes, jalapeno, vinegar and sugar. Toss gently. Set aside 30 minutes. Drain. Split Bolillo lengthwise. Spread with mayonnaise. Arrange cabbage mixture on bottom of Bolillo. Arrange seafood over. Top with avocado. Squeeze lime juice over. Press Bolillo together and serve. This recipe yields 1 Torta.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6341 broadcast 01-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.