Martin Bros. Recipes

Grilled Shrimp Tacos with Sweet Slaw

Keywords: Fish & Shellfish

Added: February 02, 2015

Serves: 2

20 each Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct (924428)
1/2 Tbsp McCormick Ground Cumin (472291; 472031)
1 Tbsp McCormick Dark Chili Powder (472211; 472221)
1/2 Tbsp McCormick Garlic Powder (472341; 472351)
2 cups Shredded Cabbage
2 Tbsp Ventura Classic Gourmet Select Fat Free French Style Dressing (630510)
2 Tbsp Kemps Fat Free Sour Cream (900588)
2 tsp C.H. Robinson Cilantro (360490), chopped
1 tsp Chopped Garlic (391020; 909021)
4 each Catallia White Corn Tortillas – 5.5 in (950020)
As needed Mott’s ReaLime Lime Juice (733100)

Place shrimp in medium bowl; sprinkle with cumin, chili powder and garlic powder and toss to coat. Place seasoned shrimp on skewers that have been soaked in water; cook on medium-high grill for 2-3 minutes on both sides. In medium bowl, mix cabbage, dressing, sour cream, cilantro and garlic; set aside. If using gas stove, place 1 tortilla at a time on burner, turn on medium heat, allow edges to get crispy and just barely charred, flip and repeat. Microwave 1 tortilla at a time for 20 seconds if stove top is electric. Divide shrimp evenly among tortillas, place 1/2 cup slaw on top of each and finish each with a squirt of lime juice.

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