Ingredients Weight Measure
Cooked shrimp, peeled, deveined, and coarsely chopped 1 lb.
Onion, chopped 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce, divided 4 tsp.
Pimento-stuffed green olives, chopped 1/2 cup
Tomato, large, seeded and diced 1 ea.
Cabbage, cored and finely chopped 1/2 lb.
Crema Mexicana (Mexican-style whipping cream)* 1/2 cup
Cilantro, finely chopped 3 Tbsp.
Salt 1/2 tsp.
Corn tortillas, warmed 12 ea.


  1. In a medium bowl, combine shrimp, onions, 2 tsp. TABASCO® Green Jalapeño Pepper Sauce, olives and tomatoes. Toss to mix well.
  2. In a separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 2 tsp. TABASCO® Green Jalapeño 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.

Yield: 12 servings

*Sour cream mixed with 2 Tbsp. milk or cream may be substituted for crema Mexicana.