Shrimp Tacos with Cabbage

1 pound cooked shrimp, shelled, deveined and coarsely chopped
1/2 cup chopped onion
4 teaspoons TABASCO brand Green Pepper Sauce
1/2 cup chopped pimento stuffed green olives
1 large tomato, seeded and diced
1/2 pound cabbage, cored and finely chopped
1/2 cup crema Mexicana (Mexican-style whipping cream) *
3 tablespoons finely chopped cilantro
1/2 teaspoon salt
12 corn tortillas

In medium bowl, combine shrimp, onion and 2 teaspoons TABASCO® Green Pepper Sauce, olives and tomato. Toss to mix well.

In separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 2 teaspoons TABASCO® Green Pepper 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.

* Sour cream mixed with 2 tablespoons milk or cream may be substituted for crema Mexicana.

Makes 6 servings.