Shrimp : 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