Shrimp Tacos With Lime Slaw

1. 1

   Thaw shrimp, if frozen. Rinse and 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.

2. 2

   Meanwhile, finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, juice, cabbage, and remaining 1/4 tsp salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.

3. 3

   Thread shrimp onto skewers. On a covered grill, grill tortilla packet directly over medium heat for 5 minutes, turning once. Add shrimp to grill; cook 5-8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.

4. 4

   To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.