Grilled Marinated Shimp and cilantro slaw soft tacos
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 306.7
- Total Fat: 6.5 g
- Cholesterol: 115.0 mg
- Sodium: 330.9 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.0 g
- Protein: 15.4 g
IntroductionTasty grilled shrimp wraps Tasty grilled shrimp wraps
Jumbo raw shrimp,peeled & deveined, 12 oz (26-30 shrimp)
Makoto Ginger Dressing, 1/2 cup
Sesame Oil ,1 tbsp
Garlic, 2-3 cloves minced
Water, 1 cup
Cabbage, fresh, 3 cups sliced thin into slivers (1/2 head)
Juice of 1 lime
Cilantro, chopped, about 1/4 cup
Separate accent sauce:
Rice Vinegar, 4 tsp
Mayo, 1 tbsp
Nonfat Greek yogurt, plain, 1 tbsp
(Optional) Water, 1 tbsp (to thin)
Chi Chi's flour & corn enchilada style tortillas, 6 tortillas
Add avocado (and additional calories) or other toppings of choice. Stove top grill pan works well when outdoor grilling not possible. The flour& corn combo tortillas are hard to find (I can only get them at Kroger in the international aisle) but the whole corn really complements the shrimp. If regular small corn tortillas are substituted, 3 (6 in) corn = 1 of the 8" flour/corn combo.
Prepare the slaw. Slice up the cabbage in narrow slivers and put in bowl. Chop cilantro and toss with cabbage and lime juice, cover and chill.
Prepare creamy accent sauce.
When shrimp are done marinating, put them on skewers. Grill shrimp 5 mins or less each side- they will dry out if cooked too long. (Optional) Quickly warm the tortillas on each side on the grill.
Put 1/2 cup of the cabbage slaw in each tortilla, place 4 grilled shrimp on top and finish with the sauce. Enjoy.