1
Preheat oven to 350.
2
Defrost shrimp, remove tail and cut each shrimp into bite sized chunks. Toss with mojo criollo sauce and marinate a few minutes. Toss into a non stick fryin pan with a touch of oil and saute until shrimp turn pink and are cooked.
3
Cut open chili and remove seeds. Finely chop. Place in a small bowl with mayonaise and sour cream and mix well.
4
Spread a tablespoon of sour cream mixture onto each tortilla. Top with about a tablespoon of cheese. Place in oven just to melt cheese, about three minutes.
5
Remove and put shredded cabbage, shrimp and a sprinkle of cilantro and fold.

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Nutrition Facts
Serving Size 1 (242g) Recipe makes 6 servings The following items or measurements are not included below: 1 chipotle chiles in adobo mojo criollo
Calories 540
Calories from Fat 215		(39%)
Amount Per Serving		%DV
	Total Fat 24.0g	36%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 193mg		64%
Sodium 1208mg		50%
Potassium 377mg		10%
Total Carbohydrate 48.5g		16%
	Dietary Fiber 2.9g	11%
	Sugars 4.4g
Protein 31.6g		63%
Vitamin A 427mcg		8%
Vitamin B6 0.2mg		11%
Vitamin B12 1.7mcg		28%
Vitamin C 8mg		14%
Vitamin E 1mcg		5%
Calcium 427mg		42%
Iron 5mg		30%
detailed view... how is this calculated?

Shrimp Tacos