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Shrimp Tacos with Cabbage


  • 1 pound cooked shrimp, shelled, deveined and coarsely chopped
  • 1/2 cup chopped onion
  • 4 teaspoons TABASCO brand Green Pepper Sauce
  • 1/2 cup chopped pimento stuffed green olives
  • 1 large tomato, seeded and diced
  • 1/2 pound cabbage, cored and finely chopped
  • 1/2 cup crema Mexicana (Mexican-style sour cream)*
  • 3 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 12 corn tortillas


  1. In medium bowl, combine shrimp, onion and 2 teaspoons TABASCO® Green Pepper Sauce, olives and tomato. Toss to mix well.
  2. In separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 2 teaspoons TABASCO® Green Pepper Sauce and salt. Gently toss to mix well.
  3. To serve, place small amount of shrimp mixture in center of each tortilla; top with 2 tablespoons prepared cabbage. Fold tortilla over filling to form taco. Repeat with remaining tortillas.
  4. Serve immediately.

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

Makes 6 servings.

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