| 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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