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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I adapted this recipe from the TV show, Just Cook This, on Discovery health. It's delicious and would be good with blackened fish instead of shrimp Ingredients:
1 chipotle chile in adobo |
8 ounces shredded mexican blend cheese |
2 cups napa cabbage, shredded |
1 lb frozen shrimp, tail on, raw |
72 inches flour tortillas |
1/4 cup sour cream |
1/4 cup mayonnaise |
1/4 mojo criollo, sauce |
1/8 cup cilantro, finely cut |
Directions:
1. Preheat oven to 350°F.
2. Defrost shrimp, remove tail and cut each shrimp into bite sized chunks. Toss with mojo criollo sauce and marinate a few minutes. Toss into a non stick frying pan with a touch of oil and sauté until shrimp turn pink and are cooked.
3. Cut open chili and remove seeds. Finely chop. Place in a small bowl with mayonnaise and sour cream and mix well.
4. Spread a tablespoon of sour cream mixture onto each tortilla. Top with about a tablespoon of cheese. Place in oven just to melt cheese, about three minutes.
5. Remove and put shredded cabbage, shrimp and a sprinkle of cilantro and fold.
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