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Stand-Up Mexican Slaw

By Sunset


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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 jalapeƱo chiles


8 flour tortillas (8 to 10 in. wide), at room temperature

Fresh cilantro sprigs

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