Southwest Shrimp Tacos

Southwest Shrimp Tacos Recipe
Photo: Jennifer Davick; Styling: Missie Neville Crawford
Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 34 Minutes

Ingredients

10 to 12 (10-inch) wooden skewers
2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 tablespoons hot sauce
1 tablespoon olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
16 to 20 (8-inch) soft taco-size corn or flour tortillas
3 cups shredded cabbage
1 cup grated carrots
Lime wedges

Preparation

1. Soak skewers in water 20 minutes.

2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.

3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.

4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

Note:

Marian Cooper Cairns,

August 2010
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