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Cinco de Mayo Recipes
Shrimp Tacos with Cabbage
By Tabasco
INGREDIENTS
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 Jalapeño 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
Make: 6 servings.
PREPARATION
1. Combine shrimp, tomato, onion, olives, and 1 tablespoon of
the TABASCO® Green Sauce in a medium bowl; toss well.
2. In a separate bowl, combine cabbage,
crema Mexicana, cilantro, remaining 1 tablespoon TABASCO®
Green Sauce, and salt; toss well.
3. 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.
*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.
