| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
Ingredients
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Finely grated zest from 2 limes
- 1 1/2 pounds medium shrimp peeled, deveined and tails removed
- 1/4 cup extra-virgin olive oil
- 1/4 cups sour cream or Mexican crema
- 1/4 head cabbage, cored and shredded ( about 4 cups)
- Kosher salt and freshly ground black pepper
- 12 corn tortillas
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
Instructions
- 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
- 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
- 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.
Reviews
great easy recipe. it’s a fan favorite. I add smoked Adobe pepper sauce to the sour cream for a little more heat and flavor.
I read the other reviews and cut the brown sugar down to two teaspoons & added 1/2 teaspoon of sriracha sauce to the oil. The heat starts cooking the shrimp so be careful about marinating more than 15 minutes. My family liked it. If the recipe is tweaked to minimize the brown sugar, I think it is a winner.
The brown sugar dramatically changed “Sweet and Sour” to simply, “Sweet”. It was a good recipe! I just would have LOVED to have a little more of “spicy”.
I think in concept – this is AWESOME. We enjoyed them – but I would decrease the amount of brown sugar and add some Sriracha Sauce to the taco at the end (as a topper.
I would have given 5 stars ..but thought for the name of the dish, it was missing the “spicy”. I loved, however – the idea of cabbage. Awesome add …gives it the crunch factor.
On the table I placed sliced limes, chopped cilantro, minced onions, Sriracha Sauce,and we had refried beans to accompany the taco. I actually spread the beans on my corn tortilla and then placed the shrimp and slaw and Sriracha Sauce- yumlicious!
Shrimp were very tasty! The coleslaw was good, but bland. I would add some more spice to give it a zip. Overall really liked the recipe and very easy and fast to make, which is a plus with my busy house!