• 1 ½ cups lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon mayonnaise
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • ½ cup enchilada sauce
  • ½ (4 ounce) jar diced jalapeno peppers
  • 5 teaspoons honey
  • 3 teaspoons lime juice
  • salt to taste
  • ½ head red cabbage, shredded, or more to taste
  • 2 bunches scallions, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 1 small bunch cilantro, chopped
  • 20 (8 inch) corn tortillas
  • Directions

  • Step 1

    Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.


  • Step 2

    Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

  • Step 3

    Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

  • Step 4

    Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

  • Step 5

    Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Step 6

    Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

  • Cook's Note:

    Another way to make the chipotle sauce is with 1/2 cup mayonnaise and 5 teaspoons of minced chipotle peppers in adobe sauce. I couldn’t find chipotles in adobo sauce in our local grocery, so I improvised with what they had and it was great!

    Editor's Note:

    Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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