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

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