1 lb. large shrimp, peeled and deveined (24 shrimp)
FOR THE CHIPOTLE SAUCE, WHISK- 1 2 / cup mayonnaise or sour cream
1 1 2 / tsp. minced chipotles in adobo sauce
1 1 2 / tsp. honey
1 tsp. fresh lime juice
Salt to taste
FOR THE RED SLAW, COMBINE- 4 cups shredded red cabbage
1 2 / cup sliced scallions
1 2 / cup chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. distilled white vinegar
8 flour tortillas (6-inch)
Instructions
For
the shrimp, whisk together 1/2 cup lime
juice, 1 Tbsp. oil, and chili powder in a bowl.
Add shrimp and chill until ready to skewer.
Preheat one side of the grill to medium-high
and the other side to medium-low. Brush grill
grate with oil.
For the chipotle sauce, whisk together mayonnaise, chipotles, honey, and 1 tsp.
lime juice; season with salt and chill until
ready to serve (or up to 2 days)
For the red slaw, combine cabbage,scallions, cilantro, 1 Tbsp. oil, and vinegar.
Season slaw with salt and chill until ready to
serve (or up to 1 hour).
Wrap tortillas in foil. Thread shrimp onto four
metal 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-high heat, 1–2
minutes per side. Remove tortillas and
skewers from the grill.
To serve, divide slaw and shrimp among
tortillas; drizzle with sauce
Serving
Suggestions
Tequila Refried Beans
Originally Submitted
5/3/2015
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