GRILLED SHRIMP TACOS

Shrimp tacos are a summer favorite in our house. You can find a Southwest Seasoning in your supermarket. 

12 large or jumbo wild caught shrimp, peeled and deveined

1 T avocado oil

2 T Southwest Seasoning

Juice of one lime

4 corn tortillas

½ cup shredded Napa or white cabbage

½ cup shredded red cabbage

Baja Sauce (recipe follows) or salsa or both

Cilantro, for garnish

Lime slices, for garnish

Thread shrimp onto metal skewers and place in a shallow baking pan or a platter.

Drizzle shrimp with oil and sprinkle with Southwest Seasoning, on both sides.

Squeeze the lime juice on both sides.

Cover and refrigerate while making the Baja Sauce.

Baja Sauce

½ cup sour cream or plain Greek yogurt

½ cup mayonnaise 

1 t Tajin seasoning or other Mexican seasoning

1 T adobo sauce from a small can of chipotle pepper sauce

Juice of 1 lime.

Mix together and pour into a squeeze bottle to drizzle over tacos or drizzle with a spoon. 
Refrigerate until ready to serve.

After you make the sauce, get the coals ready for the BBQ grill.

Grill shrimp over coals for about 2-3 minutes on each side. 

Remove to a clean platter or baking pan.

Brush the tortillas with oil on both sides and using tongs, grill until lightly brown, about 30 seconds on each side.

To Assemble

Add a little of each cabbage to the bottom of each tortilla.

Top with a little Baja Sauce and or salsa.

Remove shrimp from the skewers and add on top of the cabbage.

Drizzle with a little Baja Sauce.

Garnish with a couple of cilantro leaves and lime slices.

Makes 4 tacos with 3 shrimp per taco