Set grill to medium. For each serving, lightly oil grill and sear 4 shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon Cholula.
Grill 2 tortillas on each side until lightly charred. Remove and place in taco holders.
Place a 1/4 cup of cabbage and 3 tablespoons salsa in each taco shell. Top each with 4 shrimp and drizzle each taco with 1/2 tablespoon crema. Garnish each with 1/2 teaspoon cilantro and 1/2 tablespoon crumbled queso. Serve immediately.
Ingredients
16 ea shrimp, medium (21/25), peeled and deveined
3 tbsp Cholula® Green Pepper Hot Sauce
8 ea Corn Tortillas, 6 in.
2 cups Cabbage, finely shredded
1 1/2 cups Cucumber Pineapple Salsa, (see recipe below)
1/4 cup Spicy Green Pepper Crema, (see recipe below)
