Description
The shrimp marinade and the sauce make the dish!
Ingredients
- 1 ½ cups lime juice
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon mayonnaise
- 3 pounds uncooked medium shrimp, peeled and deveined
- ½ cup enchilada sauce
- ½ (4 ounce) jar diced jalapeno peppers
- 5 teaspoons honey
- 3 teaspoons lime juice
- salt to taste
- ½ head red cabbage, shredded, or more to taste
- 2 bunches scallions, chopped
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 1 small bunch cilantro, chopped
- 20 (8 inch) corn tortillas
Instructions
- Mix lime juice
- olive oil
- chili powder
- and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
- Mix enchilada sauce
- jalapenos
- honey
- lime juice
- and salt together in a separate bowl for the sauce.
- Toss cabbage with scallions
- olive oil
- vinegar
- and cilantro in a large bowl for the slaw.
- Heat tortillas in a frying pan over medium-high heat
- about 30 seconds per side. Keep warm.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from marinade. Grill until opaque
- about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 20