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In medium bowl, combine shrimp, onion and 2 teaspoons TABASCO jalape?o sauce, olives and tomato. Toss to mix well. In separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 2 teaspoons TABASCO jalape?o sauce and salt. Gently toss to mix well. 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. 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 Busted by Karen Sonnessa
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