Shrimp tacos with cabbage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked shrimp; shelled, deveined and coarsely chopped |
| ½ | cup | Chopped onion |
| 4 | teaspoons | TABASCO jalapeño sauce; divided |
| ½ | cup | Chopped pimento stuffed green olives |
| 1 | large | Tomato; seeded and diced |
| ½ | pounds | Cabbage; cored,finely chopped |
| ½ | cup | Crema Mexicana; (Mexican-style whipping cream)* |
| 3 | tablespoons | Finely chopped cilantro |
| ½ | teaspoon | Salt |
| 12 | Corn tortillas; warmed | |
Directions
In medium bowl, combine shrimp, onion and 2 teaspoons TABASCO jalapeño sauce, olives and tomato. Toss to mix well. In separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 2 teaspoons TABASCO jalapeño sauce and salt. Gently toss to mix well.
To serve, place small amount of shrimp mixture in center of each tortilla; top with 2 tablespoons prepared cabbage. Fold tortilla over filling to form taco. Repeat with remaining tortillas. Serve immediately.
Makes 6 servings.
*Sour cream mixed with 2 tablespoons milk or cream may be substituted for crema Mexicana.
Nutritional information per serving: 254 Calories, 21 g protein, 29 g carbohydrate, 7 g fat, 154 mg cholesterol, 782 mg sodium Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998