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Southwest Shrimp Tacos




Source of Recipe


Southern Living, 8/10






Recipe Introduction


Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.





List of Ingredients



• 10 to 12 (10-inch) wooden skewers
  
• 2 lb unpeeled, large raw shrimp (21/25 count)
  
• vegetable cooking spray
  
• 2 T hot sauce
  
• 1 T olive oil
  
• 1 1/2 tsp ancho chile powder
  
• 1 1/2 tsp ground cumin
  
• 3/4 tsp salt
  
• 16 to 20 (8-inch) soft taco-size corn or flour tortillas
  
• 3 cups shredded cabbage
  
• 1 cup grated carrots
  
• lime wedges
  






Instructions



1. Soak skewers in water 20 minutes.
   
2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking psray, and place on grill. Preheat grill to 350 or 400 (medium-high) heat.
   
3. Toss shrimp with hot sauce and next 4 ingredients. thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.
   
4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
   






Final Comments


Makes 8 servings