Ingredients for Grilled Shrimp Tacos
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons milk
- Ground Cumin
- Large Shrimp
- 2 tablespoons butter
- Garlic Cloves
- 2 limes
- Kosher Salt
- Corn Tortillas
- Green Cabbage
- Tomatillo salsa, to taste
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How to Make Grilled Shrimp Tacos
- In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons milk, and 1 teaspoon ground cumin.
- Set aside.
- Thread 1 pound of shrimp onto skewers.
- In a small bowl, melt 2 tablespoons butter and mix in 1 clove minced garlic.
- Preheat a gas grill to high heat.
- After 15 minutes, reduce heat to medium.
- Brush the shrimp skewers generously with the garlic butter.
- Place shrimp skewers and 2 limes, cut in half, on the preheated grill.
- Grill for approximately 4 minutes per side, or until shrimp are opaque and pink and limes are slightly charred.
- Remove from grill and lightly salt the shrimp.
- Grill corn or flour tortillas for 30 seconds per side. Wrap in a paper bag or foil to keep warm.
- Remove shrimp from skewers.
- Divide shrimp evenly among the warm tortillas.
- Top with shredded cabbage, a generous dollop of the sour cream sauce, your favorite tomatillo salsa, and a squeeze of grilled lime juice.
- **Rainy-day method:** Broil shrimp and limes on a baking sheet about 4 inches from the heat source, using the same cooking times as above. Wrap tortillas in foil and heat in a 350°F oven for 15 minutes, or microwave for 3 minutes wrapped in a damp paper towel.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
17g
Fat
50g
Carbs
12g
