Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.
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
How to Make It
Soak skewers in water 20 minutes.
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.
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.
Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
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.
Has potential: This was very spicy, too much hot sauce for my taste (and I like a good kick of heat.) It was basically good enough to try again, so I'm planning on reducing hot sauce to half, supplementing liquid with lime juice or something else neutral if I want to marinade for awhile (to avoid making ceviche.) I used 1 pound shrimp to test - good idea I think until adjustments are worked out.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!