THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Mix together the sour cream, half the cilantro and the cayenne pepper in a small bowl. Mix the cabbage with the remaining cilantro and lemon juice. Season to taste with salt and pepper. Heat the tortillas in a nonstick skillet over medium-high heat until just hot, about 30 seconds per side. Divide cabbage mixture among tortillas. Top with shrimp. Spoon on a bit of salsa, then drizzle with the sour cream mixture. Serve with lemon wedges. NOTES : Purchased taco shells can be used if you prefer a crunchy taco - -- or you can deep fry or bake your own if youre of a mind to. Follow with Strawberry Margarita Sorbet. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley
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