Grilled Spicy Shrimp Tacos
Why I Love This Recipe
Gabriela Martinez- Houston Clay
Ingredients You'll Need
1 1/2 cups lime juice
2 tbsp chili powder
3 tbsp olive oil
1 tsp mayonnaise
3 pounds uncooked medium shrimp, peeled and deveined
Salt to taste
3 tsp lime juice
Red slaw
1/2 head red cabbage shredded, or more to taste
3 tbsp olive oil
2 bunches scallions, chopped
3 tbsp white vinegar
1 small bunch cilantro, chopped
20 corn tortillas
Directions
Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least one hour.
Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
Toss the cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
Preheat an outdoor grill or medium heat in lightly oil the grate.
Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
