Summer Favorites Grill

Tacos: Honey Lime Tequila Shrimp with Avocado, Purple Slaw & Chipotle Crema

Ingredients

  • 1 lb. raw medium-size shrimp, peeled and deveined
  • 1/2 t. coarse sea salt
  • 1 Tbls. honey
  • juice of 1 lime
  • 1/4 c. tequila
  • small red onion, finely minced
  • 1/8 t. ground cumin
  • 1/8 t. ground chipotle (optional)
  • 2 avocados, diced
  • juice from 1 lime
  • 1/2 c. low fat sour cream or creme fraiche
  • 1 chipotle chile in adobo sauce (canned; freeze remaining for another use)
  • 8-10 good quality 6-inch yellow or white corn tortillas
  • 1/2 c. fresh cilantro, finely chopped

Slaw Dressing

  • 2 Tbls. freshly squeezed lime juice
  • 1/2 t. dijon mustard
  • 1/4 c. canola or grape seed oil
  • sea salt and pepper to taste
  • 1/4 head red cabbage, thinly sliced

Instructions

Prepare Shrimp: Wash and rinse shrimp. Season with salt.

In a bowl combine honey, lime juice, tequila, onion, cumin and chipotle powder (if using). Mix well and toss shrimp in marinade. Chill 4 hours or up to 8 hours in refrigerator.

Purple Slaw: Thinly slice the cabbage using a sharp knife.

For the dressing, combine lime juice, Dijon mustard, sea salt, pepper and oil. Whisk vigorously until emulsified. Toss red cabbage with lime vinaigrette. Set aside.

Chipotle Crema: Dice chipotle pepper and add to sour cream, mixing well until the color is even. Set aside.

Grill Shrimp: Skewer shrimps in soaked wooded skewers. Oil grill grate well and heat to 400 degrees.

Grill shrimp until bright or just opaque, about 2 minutes on each side. Flip the skewers and cook for another 2 minutes or until they turn bright orange. Use can also use a grill pan if you'd prefer. Set cooked shrimp aside.

Just before assembling, dice the avocados and squeeze juice from 1 lime.

To Assemble: heat tortillas in a small dry Teflon pan, about 1 minute per side or until lightly browned or charred. Wrap them in a cloth towel to prevent from drying out. Set aside, covered.

Place some diced avocados in the middle of each tortilla, followed by some of the red cabbage slaw. Add 3-4 shrimp, dollop with a little chipotle sour cream and garnish with cilantro. Serve immediately.

NOTE: Makes 8-10 tacos. To save time you can make the marinade for the shrimp, slaw dressing and chipotle sour cream ahead of time. Add dressing about 15 minutes before serving.