4 Mission® 6" White Corn Tortillas (10600)
4 Crab Stuffed Shrimp (see Related Recipe)
2 Tbsp. Tabasco® Aioli (see Related Recipe)
1/2 cup Shredded Green Cabbage
Prepared Pico de Gallo
1.) Heat tortillas until warm and pliable. Stack two tortillas together. Place cabbage on both stacks of tortillas, top with Crab Stuffed Shrimp and Tabasco Aioli. Serve with Pico de Gallo and lime wedges.
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