| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Mexican |
Ethnic, Mexican, Seafood, Sf chronicl |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1 |
pn |
Cayenne pepper |
| 2 |
c |
Cabbage; shredded finely |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt and pepper; to taste |
| 8 |
|
Corn tortillas |
| 1/2 |
lb |
Garlic Shrimp – Master Recipe; halved lengthwise |
| 1 |
c |
Salsa; purchased |
|
|
Lemon wedges |
INSTRUCTIONS
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@moseleygroup.com>
on Jan 4, 1998
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