by Jennifer Burns, Dan’s Market
- 2 teaspoons olive oil
- 1/4 onion, chopped
- 2 jalapeno or Serrano peppers, diced
- 1/2 teaspoon chili powder
- 1/2 pound shrimp, peeled, tail off and deveined
- 1/4 cup BBQ sauce
- 2 tablespoons Dijon mustard
- 1/4 cup cilantro, chopped, divided
- 12 corn tortillas
- 1/2 cup salsa
- 1/2 cup sour cream
- 1 cup cabbage, shredded
- 1/4 cup pickled jalapenos, diced (optional)
- Salt and Pepper, to taste
In a frying pan, heat up the oil to medium heat. Saute the onion and pepper for 3-4 minutes. Sprinkle the chile powder, salt and pepper on the shrimp. Add the shrimp, BBQ sauce, mustard, half of the cilantro to the pan; mix well. Cook for 4-5 minutes, if using previously cooked shrimp (add a 3-4 minutes if using raw shrimp).
Place a few drops of water on each tortilla, Place in between damp paper towels. Microwave for 30 seconds. Place some of the shrimp mixture in each tortilla. Top with the remaining cilantro, salsa, sour cream, cabbage and pickled jalapenos, if using.
