Grilled Spicy Shrimp Tacos - Secretsfrommyapron

Ingredients

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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