INGREDIENTS

12 Mission® 6" White Corn Tortillas (10600)  
6 Tbsp.  Butter  
24 small to medium Shrimp , cleaned and halved 
1/2 medium Yellow Onion , diced 
4 fresh Green Chiles (Anaheim or Poblano), roasted, peeled, seeded and cut into 1" strips 
8  Eggs , beaten to blend 
1 1/2 tsp.  Salt  
6 drops  Tabasco® Sauce (to taste) 
1/2 cup chopped fresh Cilantro Leaves 
 Sour Cream to garnish 
Slivered Green Onion to garnish 
Sliced Black Olive to garnish 

DIRECTIONS

1.) Melt butter in medium skillet over high heat.

2.) Sauté diced onions for 4 minutes. Add shrimp and chilies, cook just until the shrimp turn pink, about 1 1/2 minutes.

3.) Reduce heat to medium-low, add eggs and gently scramble until set. Season with salt and Tabasco.

4.) Spoon egg mixture evenly into warmed corn tortillas. Garnish with sour cream, green onions and black olives.

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