Shrimp Tacos with Lime Slaw
My friend and I actually made these shrimp tacos back in April when she visited for the afternoon (and took some glamour shots of Dingo and me, of course) - but since I went MIA for a while, I am just posting them now. This is a great, fresh meal for a warm day. We topped ours with some pico de gallo and made a pitcher of lemon water. Yum!
This recipe is from April's issue of Better Homes and Gardens and just has a few minor changes. Serves 3:
Thaw shrimp, if frozen. Rinse it and pat it dry. In a resealable bag, combine olive oil, garlic, cumin, and 1/4 teaspoon salt. If you want your shrimp to be spicier, you can also add 1/2 teaspoon chili powder. Add shrimp. Seal bag and turn to coat shrimp. Chill in the fridge for about 30 minutes.
To make your lime slaw, combine cabbage, lime juice, 1/4 teaspoon salt, and 1/2 chopped red onion in a large bowl. Set aside.
Thread shrimp on 10 inch metal skewers. If you are using wooden skewers, make sure they have soaked for at least 30 minutes. Cook shrimp on grill for 5-8 minutes, until opaque, turning halfway through.
Remove shrimp from skewers. Put shrimp and lime slaw on tortillas of your choice, along with any other toppings you may want to add. If desired, sprinkle with cilantro and lime juice.
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