Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
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!
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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