Shrimp Tacos with Cabbage

3.3 stars based on 6 votes.
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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 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


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.

*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

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