Grilled Shrimp Tacos
Prep Time
25mins
Time to Table
25mins
Servings
6 (2 tacos per serving)
Ingredients
- 1 1/2 pounds large cleaned uncooked shrimp
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 1/2 teaspoon chipotle chili powder
- 5 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3 cups coleslaw mix
- 12 6-inch flour tortillas
- 1 1/2 cups Daisy Sour Cream
Tips
Cooking Tip:
Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Ingredients
- 1 1/2 pounds large cleaned uncooked shrimp
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 1/2 teaspoon chipotle chili powder
- 5 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3 cups coleslaw mix
- 12 6-inch flour tortillas
- 1 1/2 cups Daisy Sour Cream
Tips
Cooking Tip:
Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Directions
- Heat a gas or charcoal grill. Rinse the shrimp and pat dry with paper towels.
- In a medium bowl, mix the paprika, lemon zest, chili powder and 1 tablespoon of the oil. Add the shrimp; toss to coat.
- Thread the shrimp on skewers (soak bamboo ones in water prior to grilling). Grill the shrimp over medium heat for 5 minutes, turning once, or until the shrimp are pink and opaque.
- In another medium bowl, mix the remaining 4 tablespoons oil, lemon juice, sugar and salt. Stir into the coleslaw mix.
- Heat the tortillas as directed on the package. For each taco, divide the shrimp among the tortillas. Top each with the coleslaw. Garnish with the sour cream.
- Calories:513
- Cholesterol:211
- Dietary Fiber:1
- Protein:29
- Sodium:779
- Total Carbohydrate:32
- Total Fat:28
