Ingredients
- For the Shrimp Tacos: 1/2 cup fresh lime juice
- 1 tbsp olive oil
- 2 tsp chili powder
- 500 gms large shrimp peeled and deveined (24)
- 8 flour tortillas
- For the Chipotle Sauce: 1/2 cup mayonnaise or sour cream
- 1 1/2 tsp minced chipotle chilies in adobo sauce
- 1 1/2 tsp Dabur Honey
- 1 tsp fresh lime juice
- Salt to taste
- For the Red Slaw: 4 cup shredded red cabbage
- 1/2 cup sliced scallions
- 1/2 cup chopped fresh cilantro
- 1 tbsp olive oil
- 1 tbsp distilled white vinegar
- Salt to taste
Method
- Whisk together 1/2 cup lime juice 1 tbsp oil, and chili powder for the tacos.
- Add shrimp and chill until ready to skewer.
- Preheat one side of the grill to medium-high and the other side to medium-low.
- Whisk together mayonnaise, chipotle's, honey, and 1 tsp lime juice for the sauce.
- Season with salt and chill until ready to serve, or up to 1 hour.
- Combine cabbage, scallions, cilantro, 1 tbsp oil, and vinegar for the slaw.
- Season with salt and chill until ready to serve, or up to 1 hour. Wrap tortillas in foil.
- Thread shrimp onto 4 metal or soaked bamboo skewers.
- Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes.
- Flip and grill 3-4 minutes more.
- Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side.
- Remove tortillas and skewers from the grill.
- To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
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