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