Shrimp Tacos

• 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
• 14 cup sour cream
• 14 cup mayonnaise
• 14 mojo criollo, sauce
• 18 cup cilantro, finely cut

1. Preheat oven to 350F.
2. Defrost shrimp, remove tail and cut each shrimp into bite sized chunks.
3. Toss with mojo criollo sauce and marinate a few minutes.
4. Toss into a non stick frying pan with a touch of oil and saute until shrimp turn pink and are cooked.
5. Cut open chili and remove seeds.
6. Finely chop.
7. Place in a small bowl with mayonnaise and sour cream and mix well.
8. Spread a tablespoon of sour cream mixture onto each tortilla.
9. Top with about a tablespoon of cheese.
10. Place in oven just to melt cheese, about three minutes.
11. Remove and put shredded cabbage, shrimp and a sprinkle of cilantro and fold.

blend cheese, cabbage, frozen shrimp, flour tortillas, sour cream, mayonnaise, mojo, cilantro

Taken from www.food.com/recipe/shrimp-tacos-262703 (may not work)