Grilled Spicy Shrimp Tacos

Categories / World Cuisine / Latin American / Mexican

Ingredients

• Shrimp Marinade:
• 1 1/2 cups lime juice
• 3 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon mayonnaise
• 3 pounds uncooked medium shrimp, peeled and deveined
• Chipotle Sauce:
• 1/2 cup enchilada sauce
• 1/2 (4 ounce) jar diced jalapeno peppers
• 5 teaspoons honey
• 3 teaspoons lime juice
• salt to taste
• Red Slaw:
• 1/2 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

1. Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
2. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
3. Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
4. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
5. Preheat an outdoor grill for medium heat and lightly oil the grate.
6. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

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