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Photo: Jennifer Davick; Styling: Missie Neville Crawford Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford

Southwest Shrimp Tacos

Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.

Southern Living AUGUST 2010

  • Yield: Makes 8 servings
  • 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.

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Southwest Shrimp Tacos Recipe

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