Grilled Shrimp Tacos With Creamy Cilantro Sauce. Grilled Shrimp Tacos with creamy cilantro sauce

INGREDIENTS
Portion: 12 Tacos
2 pounds shrimp, deveined and tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon of red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil
Coriander Cream sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups of green cabbage
1 ½ cups of red cabbage
1 tablespoon jalapeno, minced
24 corn tortillas
Filling:
Lime wedges
Coriander
PREPARATION
1. In a large bowl, season the shrimp with paprika, garlic powder, oregano, cumin, paprika and salt. Stir gently to combine.
2. Using 2 metal or bamboo skewers to pierce the top and bottom of the shrimp and pushed down to the bottom of the trochanter. Add 3 more shrimp to the same skewer and repeat until all the shrimp are not used.
3. Right before you put the shrimp on the grill, clean each skewer with a generous amount of olive oil to prevent sticking.
4. The grill on high heat for 3 minutes, to clean the upper side with a large amount of olive oil, flip and let cook for another 3 minutes. Remove from skewers and set aside for assembly tacos.
5. In a bowl, mix all ingredients creamy cilantro sauce. Stir well to combine.
6. In a large bowl, mix the green cabbage, red cabbage, and minced jalapeno. Pour half of the sour cream mixture over the cabbage, keeping the other half for extra sauce to put on a taco.
7. Assemble tacos on corn tortillas. Add the cabbage mixture and then the shrimp. Top with cilantro cream sauce, cilantro, and a squeeze of lime juice.
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8. Serve and enjoy!



INGREDIENTS
Servings: 12 Tacos
2 pounds shrimp, deveined & amp; tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil
Creamy cilantro sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
24 corn tortillas
Toppings:
Lime wedges
Cilantro

PREPARATION
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & amp; set aside for taco assembly.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
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8. Serve & amp; enjoy!