Maximum Living Shrimp Tacos with Cilantro Lime Slaw
Wonderful, healthy shrimp tacos with a twist of lime, and just the right balance of citrus and spice. You will love them!
1 pound fresh or frozen medium shrimp, peeled and deveined
1 tablespoon olive oil
3 garlic gloves minced
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
1 ½ cups finely shredded purple cabbage
1 ½ cups finely shredded green cabbage
12 6-inch corn tortillas
Chopped fresh cilantro
Cilantro Lime Sauce Ingredients
¼ cup olive oil
¼ cup water
½ cup chopped green scallions
½ cup cilantro
2 cloves garlic
½ teaspoon salt
2 limes juiced
1 teaspoon finely chopped canned chipotle pepper
1 Fresh chopped mango or papaya
½ cup sour cream
Thaw shrimp, if frozen and rinse then pat dry. In a zip-lock plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp put in refrigerator for 30 minutes.
In a large bowl add chopped mango or papaya (which ever you use) then add finely shredded lime peel, green and purple cabbage , set aside.
In a food processor pulse all the sauce ingredients except for the sour cream in a food processor. When smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Add mixture to lime peel and shredded cabbage and completely coat.
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 lime slaw mixture then top with shrimp
Sprinkle with Cotija cheese and chopped cilantro
You Can Do It!