Grilled Marinated Shimp and cilantro slaw soft tacos

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Nutritional Info
  • 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

View full nutritional breakdown of Grilled Marinated Shimp and cilantro slaw soft tacos calories by ingredient
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Tasty grilled shrimp wraps Tasty grilled shrimp wraps
Number of Servings: 6


    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.


Put shrimp (thawed or frozen) in large bowl and add marinade ingredients. Toss, cover and refrigerate for at least an hour.
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.

TAGS:  Fish |

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