Shrimp tacos

Yield: 4 Servings

Measure Ingredient
½ cup Sour cream
¼ cup Fresh cilantro; chopped
1 pinch Cayenne pepper
2 cups Cabbage; shredded finely
2 tablespoons Fresh lemon juice
\N \N Salt and pepper; to taste
8 \N Corn tortillas
½ pounds Garlic Shrimp - Master Recipe; halved lengthwise
1 cup Salsa; purchased
\N \N Lemon wedges

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Mix together the sour cream, half the cilantro and the cayenne pepper in a small bowl. Mix the cabbage with the remaining cilantro and lemon juice.

Season to taste with salt and pepper.

Heat the tortillas in a nonstick skillet over medium-high heat until just hot, about 30 seconds per side. Divide cabbage mixture among tortillas. Top with shrimp. Spoon on a bit of salsa, then drizzle with the sour cream mixture. Serve with lemon wedges.

NOTES : Purchased taco shells can be used if you prefer a crunchy taco - -- or you can deep fry or bake your own if you're of a mind to. Follow with Strawberry Margarita Sorbet.

Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@...> on Jan 4, 1998

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