Chile Lime Grilled Shrimp Tacos (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Ingredients:
1 1/2 pounds frozen, shelled and deveined large shrimp, thawed |
1 (12-ounce) bottle mexican chile and lime marinade (recommended: lawry's) |
cooking oil, for grill |
1 (8-ounce) container sour cream |
1 chipotle pepper in adobo sauce, finely chopped |
1 tablespoon adobo sauce |
12 corn tortillas |
1 (6-ounce) bag shredded red cabbage |
1/2 cup frozen chopped onion, thawed |
1 cup prepared guacamole |
1 lime, for garnish |
Directions:
1. Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes.
2. Preheat a grill or grill pan over medium-high heat.
3. Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side.
4. Mix the sour cream with chipotle and adobe sauce.
5. Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds.
6. Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges.
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