Grilled Shrimp Tacos with Chipotle Sauce

(serves 4)

For the shrimp tacos:

1/2 c. fresh lime juice
1 Tbsp. olive oil
2 tsp. chili powder
1 lb. large shrimp, peeled and deveined (24 count)
8 flour tortillas

For the chipotle sauce:

1/2 c. mayonnaise or sour cream
1 1/2 tsp. minced chipotle chilies in adobo sauce
1 1/2 tsp. honey
1 tsp. fresh lime juice
Salt to taste

For the slaw:

4 c. shredded red cabbage
1/2 c. sliced scallions
1/2 c. chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. distilled white vinegar
Salt to taste

Whisk together 1/2 cup lime juice, 1 tablespoon olive oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer. Preheat one side of the grill to medium-high and the other side to medium-low.

Whisk together mayonnaise, chipotles, honey, and 1 teaspoon lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.

Combine cabbage, scallions, cilantro, 1 tablespoon oil, and 1 tablespoon vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Wrap flour tortillas in foil. Thread shrimp onto 4 metal or soaked bamboo skewers. Grill foil-wrapped tortillas, covered, over medium-low heat, 3 to 4 minutes. Flip and grill 3 to 4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1 to 2 minutes per side. Remove tortillas and skewers from the grill.

To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.

Recipe from Cuisine at Home

Nutrition information per serving:

Calories 462
Total fat 16g
Saturated fat 2g
Cholesterol 177mg
Sodium 802mg
Carbs 34g
Dietary fiber 2g
Sugars 2g
Protein 30g