Grilled Shrimp Tacos

By cserumga

Per 2 tacos with slaw and sauce: 462 cal, 16g total fat, 177mg chol, 802mg sodium, 34g carb, 2g fiber, 30g protein

Ingredients

• 1/2 cup plus 1 tsp fresh lime juice
• 2 Tbsp olive oil
• 2 tsp chili powder
• 1 lb large shrimp, peeled and deveined (24)
• 8 flour tortillas (6-inch)
• 1/2 cup mayonnaise or sour cream
• 1 1/2 tsp minced chipotle chili in adobo sauce
• 1 1/2 tsp honey
• Salt to taste
• 4 cups shredded red cabbage
• 1/2 cup sliced scallions
• 1/2 cup chopped fresh clinatro
• 1 Tbsp distilled white vinegar

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Whisk together 1/2 cup lime juice, 1 Tbsp oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer.

Preheat one side of the grill to medium-high and the other side to medium-low.

Whisk together mayonnaise, chipotles, honey, and 1 tsp lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.

Combine cabbage, scallions, cilantro, 1 Tbsp oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Wrap tortillas in foil. Thread shrimp onto 4 metal or soaked bamboo skewers.

Grill foil-wrapped tortillas, covered, over, medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.

To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.