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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 quarts coleslaw mix (1 1/2 lb.) |
1 1/2 pounds shelled cooked tiny shrimp, rinsed and drained |
2 cups fresh or thawed frozen corn kernels |
3 red bell peppers (about 1 1/2 lb. total), rinsed, stemmed, seeded, and chopped |
3/4 cup coarsely chopped cilantro |
1 1/3 cups cider vinegar |
1/3 cup vegetable oil |
1 tablespoon cumin seeds |
1/3 to 1/2 cup minced jalapeño chiles |
salt |
8 flour tortillas (8 to 10 in. wide), at room temperature |
fresh cilantro sprigs |
Directions:
1. In a large bowl, combine coleslaw mix, shrimp, corn, bell peppers, and chopped cilantro. In a bowl, mix vinegar, oil, and cumin.
2. Add dressing to salad and mix gently. Add chiles and salt to taste. Line eight widemouthed glasses (16 oz.) with tortillas. Spoon Mexican coleslaw into glasses and garnish with cilantro sprigs.
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