Shrimp Tacos With Lime Slaw Recipes

Steps:

• 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. Seal bag and turn to coat shrimp; chill 30 minutes. Meanwhile finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 teaspoon salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside.Wrap tortillas in foil. Thread shrimp on 10-inch metal 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. Remove tortilla packet from grill. Remove shrimp from skewers. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges, if desired. *If using wooden skewers, soak in water 30 minutes before using. Nutrition Facts (Shrimp Tacos with Lime Slaw) Servings Per Recipe 6 cal. (kcal) 135, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 15, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 9, vit. A (IU) 351, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 7, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 198, Potassium (mg) 138, calcium (mg) 42, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Steps:

• Prepare a hot fire in a grill. Place a grill screen on the grill rack.
• In a bowl, stir together the mayonnaise and lime juice. Add the cabbage, green onions, jalapeño and cilantro and mix well. Season with salt and pepper. Stir in the tomato. Cover the slaw and refrigerate until ready to serve.
• In a bowl, stir together the shrimp, oil, lime zest, 1/4 teaspoons salt and 1/2 teaspoons pepper. Lightly oil the grill screen.
• Arrange the shrimp on the grill screen, cover the grill and cook, turning once, until firm and opaque, about 4 minutes. During the last minute of grilling, arrange the tortillas on the grill and cook, turning once, until heated through.
• Transfer the shrimp to a serving bowl and the tortillas to a napkin-lined basket. Let diners assemble their own tacos with the shrimp, tortillas and slaw.