Name: Shrimp Tacos with Cabbage
Ingredients: 1 lb Cooked shrimp; shelled, deveined and coarsely chopped; 1/2 c Chopped onion; 4 ts TABASCO jalapeño sauce; divided; 1/2 c Chopped pimento stuffed green olives; 1 lg Tomato; seeded and diced; 1/2 lb Cabbage; cored,finely chopped; 1/2 c Crema Mexicana; (Mexican-style whipping cream)*; 3 tb Finely chopped cilantro; 1/2 ts Salt; 12 Corn tortillas; warmed

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican	Tabasco	6	Servings

INGREDIENTS

1	lb	Cooked shrimp; shelled, deveined and coarsely chopped
1/2	c	Chopped onion
4	ts	TABASCO jalapeño sauce; divided
1/2	c	Chopped pimento stuffed green olives
1	lg	Tomato; seeded and diced
1/2	lb	Cabbage; cored,finely chopped
1/2	c	Crema Mexicana; (Mexican-style whipping cream)*
3	tb	Finely chopped cilantro
1/2	ts	Salt
12		Corn tortillas; warmed

INSTRUCTIONS

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@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998

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