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