BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 5 2010
Shrimp Tacos with Cabbage
1 pound shrimp, cooked, peeled, deveined, and coarsely chopped
1 large tomato, seeded and diced
1/2 cup chopped onion
1/2 cup chopped pimento-stuffed green olives
2 tablespoons TABASCO brand Green Jalapeno Pepper Sauce, divided
1/2 pound cabbage, finely chopped
1/2 cup crema Mexicana (Mexican-style whipping cream)
3 tablespoons finely chopped cilantro
1/2 teaspoon salt
12 corn tortillas
Combine shrimp, tomato, onion, olives, and 1 tablespoon of the TABASCO Green Sauce in a medium bowl; toss well.
In a separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 1 tablespoon TABASCO Green Sauce, and salt; toss well.
To serve, place a small amount of shrimp mixture in the center of each tortilla and top with 2 tablespoons cabbage mixture; fold tortillas over filling to form tacos. Serve immediately.
Makes 6 servings.