Instructions
1. In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
2. Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
3. Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
4. Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
5. Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.
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Ingredients
For the tacos
Juice of 3 limes
2 tbsp. freshly chopped cilantro, plus more for garnish
2 garlic cloves, minced
1/2 tsp. cumin
1 tbsp. olive oil
Zest of 1 lime
Kosher salt
1 lb. shrimp, peeled and deveined
8 Street taco sized tortillas, warmed, for serving
For the cabbage slaw
1 c. shredded green cabbage
1/4 c. cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tbsp. extra-virgin olive oil
Kosher salt
For the garlic-lime mayo
1/3 c. Mayonnaise
1/2 tsp. hot sauce
Zest of 1 lime
1/2 tsp. garlic powder
Kosher salt
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