Grilled Shrimp Tacos
Serves 4| Hands-On Time: | Total Time:
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons milk
- 1/2 teaspoon ground cumin
- 1 1/2 pounds large shrimp, peeled
- 3 tablespoons butter, melted
- 2 large garlic cloves, minced
- 4 limes, cut into quarters
- kosher salt
- 8 6-inch corn tortillas
- 2 to 3 cups finely shredded green cabbage
- bottled green tomatillo salsa
- Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
- Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
- Remove from grill. Lightly salt the shrimp.
- Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
- Per Serving
- Calories 247
- Calcium 96mg
- Carbohydrate 18g
- Cholesterol 147mg
- Fat 13g
- Fiber 3g
- Iron 3mg
- Protein 16mg
- Sat Fat 5g
- Sodium 345mg
What does this mean? See Nutrition 101 .
To keep the shrimp from spinning when flipped, thread each on two parallel skewers instead of one.