Yield: 12 servings
1 lb. cooked shrimp, peeled, deveined, and coarsely chopped
½ cup onion, chopped
4 tsp. Tabasco Green Jalapeno Pepper Sauce, divided
½ cup pimento-stuffed green olives, chopped
1 each tomato, large, seeded and diced
½ lb. cabbage, cored and finely chopped
½ cup crema Mexicana (Mexican-style whipping cream)*
3 Tbsp. cilantro, finely chopped
½ tsp. salt
12 each corn tortillas, warmed
1. In a medium bowl, combine shrimp, onions, 2 tsp. Tabasco Green Jalapeno Pepper Sauce, olives and tomatoes. Toss to mix well.
2. In a separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 2 tsp. Tabasco Green Jalapeno Pepper Sauce and salt. Gently toss to mix well.
3. Place small amount of shrimp mixture in center of each tortilla; top with 2 Tbsp. prepared cabbage. Fold tortilla over filling to form taco. Repeat with remaining tortillas. Serve immediately.
Photo and recipe: McIlhenny Company/Tabasco Brand Products
