Shrimp tacos with red cabbage lime slaw
These are great!
Cooking Instructions
- 1
Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine Olive oil, garlic, cumin, chili powder, and 1/4 tsp salt; add shrimp; chill 30 minutes.
- 2
Meanwhile, finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining salt. Set aside.
- 3
In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.
- 4
Thread shrimp on skewers. On a covered grill, grill tortilla packet directly over medium heat for 5 minutes, turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling.
- 5
Remove tortilla packet from grill. Remove shrimp from skewers.
- 6
To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges.
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