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Ingredients

• 3 quarts coleslaw mix (1 1/2 lb.)
• 1 1/2 pounds shelled cooked tiny shrimp, rinsed and drained
• 2 cups fresh or thawed frozen corn kernels
• 3 red bell peppers (about 1 1/2 lb. total), rinsed, stemmed, seeded, and chopped
• 3/4 cup coarsely chopped cilantro
• 1 1/3 cups cider vinegar
• 1/3 cup vegetable oil
• 1 tablespoon cumin seeds
• 1/3 to 1/2 cup minced jalapeño chiles
• Salt
• 8 flour tortillas (8 to 10 in. wide), at room temperature
• Fresh cilantro sprigs

Description

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