Grilled Shrimp Tacos (Print Version)
# Ingredients:
01 -
2 lb shrimp (910 g), peeled and deveined.
02 -
1 teaspoon paprika.
03 -
1 teaspoon garlic powder.
04 -
½ teaspoon dried oregano.
05 -
1 teaspoon ground cumin.
06 -
½ teaspoon red pepper flakes.
07 -
½ teaspoon kosher salt.
08 -
4 tablespoons olive oil.
09 -
1 cup sour cream (230 g).
10 -
3 tablespoons minced fresh cilantro.
11 -
1 teaspoon lime zest.
12 -
¼ teaspoon kosher salt.
13 -
2 tablespoons lime juice.
14 -
1 ½ cups shredded green cabbage (150 g).
15 -
1 ½ cups shredded red cabbage (150 g).
16 -
1 tablespoon minced jalapeño.
17 -
24 corn tortillas.
18 -
Fresh cilantro.
19 -
Lime wedge.
20 -
24 bamboo or metal skewers.
# Instructions:
01 -
In a large bowl, season the shrimp with the paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
02 -
Skewer the shrimp onto 2 skewers, poking through the top and bottom of each shrimp and pushing down to the bottom of the skewer. Repeat to fill all of the skewers, about 4 shrimp per skewer.
03 -
Right before you place the shrimp on the grill, brush each skewer with a generous amount of olive oil to prevent sticking.
04 -
Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and cook for an additional 3 minutes, until the shrimp are opaque. Remove from the grill and remove the shrimp from the skewers.
05 -
In a medium bowl, stir together the sour cream, cilantro, lime zest, salt, and lime juice.
06 -
In a large bowl, combine the green cabbage, red cabbage, and jalapeño. Pour half of the sauce over the cabbage, saving the other half for serving, and toss to combine.
07 -
Add some of the slaw to the tortillas, followed by the shrimp. Top with the creamy cilantro sauce, more cilantro, and a squeeze of lime juice.