Grilled Shrimp Tacos

🥄 Ingredients

• 1 pound large raw shrimp (peeled and deveined)
• 1 tablespoon tequila ((I used an aged añejo tequila for a smoky flavor, but any kind will work))
• 1 tablespoon olive oil
• 3 cloves garlic, (minced (about 1 1/2 teaspoons))
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice ((about juice of 1/2 lime))
• 1 teaspoon kosher salt
• 1 teaspoon ancho chili powder
• 1/2 teaspoon paprika
• 4 cups thinly sliced cabbage ((green, red or a combination of both))
• 1/4 cup chopped cilantro
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons lime juice ((about juice of 1 lime))
• 1/2 teaspoon salt, (plus more to taste)
• 2 ears corn
• chopped cilantro (for garnishing)
• cotija cheese, (for garnishing)
• lime wedges, (for garnishing)
• warm corn tortillas, (as needed)

👨‍🍳 Instructions

1. 1

   Prepare grill: Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling. While grill is heating up, make the slaw.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read showing you step-by-step how to start a charcoal grill.)

2. 2

   Make the slaw: Add all slaw ingredients to a medium bowl and toss to combine. Taste and season with more salt if desired. If you prefer your slaw a little more dressed, add in more mayo and/or sour cream. Refrigerate until ready to use.

3. 3

   Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels. Transfer to a large plate or baking sheet and set aside to cool for 5 minutes.

4. 4

   Slice corn: When cool enough to handle, slice corn kernels off the cob and into a bowl. Set aside.

5. 5

   Season shrimp: In a medium bowl, combine all the ingredients for the shrimp. Toss together until evenly coated.

6. 6

   Skewer: Thread the shrimp onto 4-6 metal skewers. (If using wooden skewers, be sure to soak them in water for 15 minutes before threading shrimp to help prevent the skewers from burning on the grill.)

7. 7

   Grill: Grill the shrimp for 4-5 minutes, turning halfway through cooking, or until the shrimp are firm to the touch and opaque at the center.

8. 8

   Assemble tacos: Remove the shrimp from the skewers and serve in warm corn tortillas with slaw, grilled corn, cotija cheese and a spritz of fresh lime.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.