Rating: 4.5 stars
2110 Ratings
  • 5 star values: 1808
  • 4 star values: 131
  • 3 star values: 92
  • 2 star values: 54
  • 1 star values: 25
Jane Kirby

Gallery

Credit: Roland Bello

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.

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  • 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.

Nutrition Facts

calcium 96mg; 247 calories; carbohydrates 18g; cholesterol 147mg; fat 13g; fiber 3g; iron 3mg; protein 16mg; saturated fat 5g; sodium 345mg.
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