This recipe is very spicy which suits me just fine but may easily be to spicy for some. Once you load your tortilla with shredded cabbage, carrots, radishes, avacodo and sour cream it cools it down. Served with creamy chipolte sauce and grilled corn. Will make again for sure.
Southwest Shrimp Tacos
Photo: Jennifer Davick; Styling: Missie Neville Crawford
Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.
Yield: Makes 8 servings
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- 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
- 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.
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