SPICY GRILLED SHRIMP TACO

Spicy Grilled Shrimp Taco image

Provided by Chantell Byrd

Time 1h10m

Number Of Ingredients 13

1 lb medium shrimp, peeled and deveined
3 Tbsp olive oil
3 clove garlic, minced
1 tsp chili powder
1/2 tsp salt
1 medium lime
3 c shredded red cabbage (1 large head)
6 oz Mexican crema (sour cream or creme fresh can be substitutes)
12 6-inch corn or flour tortillas
1 tsp finely chopped canned chipotle pepper in adobo sauce
1 small jalapeno pepper, finely chopped (seeds and membrane removed)
1 bunch fresh cilantro
1 medium avocado optional for garnish

Steps:

1. Saute the minced garlic in 2 tablespoons of olive oil on medium-low heat for 3-5 minutes be careful not to burn. Remove from heat and let cool for 10 minutes.
2. Rinse shrimp; pat dry.
3. In a resealable plastic bag combine remaining olive oil, garlic, chili powder, and 1/4 tsp salt; add shrimp. Seal bag and turn to coat shrimp. Chill 30 minutes.
4. Meanwhile finely shred peel from lime and juice lime. For the lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, jalapeno, and remaining 1/4 tsp. salt; set aside.
5. In a small bowl combine sour cream and chipotle pepper; set aside.
6. Wrap tortillas in foil.
7. Thread shrimp on 10-inch metal skewers. Note, if using wooden skewers, soak in water 30 minutes before using.
8. 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. Shrimp can also be cooked on the stove-top in a skillet and tortillas can be heated in a 350 degree oven. Remove tortilla packet from grill. Remove shrimp from skewers.
9. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and avocado slices, if desired.