Grilled Spicy Shrimp Tacos
  • 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
  1. Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least one hour.
  2. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
  3. Toss the cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
  4. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
  5. Preheat an outdoor grill or medium heat in lightly oil the grate.
  6. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
Gabriela Martinez- Houston Clay