Chili Lime Shrimp Tacos with Chipotle Crema & Red Crunchy Slaw

By jkenb

Ingredients

• 1/2 cup fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 # shrimp, peeled deveined, about 24 large
• 8 flour tortillas
• 1/2 cup Mayonnaise or sour cream or a mixture
• 1 1/2 teaspoon chipotle chiles in abodo sauce, minced
• 1 tablespoon honey
• zest of one lime
• juice of one lime
• salt
• 4 cups shredded red cabbage or slaw mix
• 4-5 green onions, thinly sliced
• 2 large handfuls cilantro leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon vinegar, white or flavored
• salt

Preparation

Step 1

whisk together 1/2 cup lime juice, 1 tablespoon olive oil and chili powder; add shrimp and let set for about 20 minutes before cooking. Preheat grill to high.

Whisk together the mayonnainse, chipotles, honey, lime zest and juice. Season with salt to taste and chill until ready to use.

Combine cabbage, green onions and cilantro in a medium sized glass or ceramic bowl. Whisk olive oil and vinegar together in a small bowl then mix with slaw. Salt to taste and chill until ready to use.

Warm tortillas on open burner or in foil packet on grill.

Reduce grill to medium and grill shrimp, for about 3-4 minutes per side, turning once. Serve with tortillas, slaw and crema.