A combination of smoky chipotle pepper and tangy sour cream added another layer of zippy flavor to these tacos.
Thaw shrimp and pat dry. In plastic bag combine olive oil, garlic, cumin, chili powder, and salt; add shrimp and turn to coat. Chill 30 minutes.
Zest and juice lime. Combine cabbage with lime and 1/4 tsp salt.
Combine chipotle sauce with sour cream.
Wrap tortillas in foil.
Grill tortilla packet on grill for five minutes directly over coals. Turn once. Put shrimp on skewer and grill 5-8 minutes until opaque - turning once.
Remove shells and shrimp from grill. To serve, spread tortillas with sour cream sauce. Top with lime slaw and shrimp. Sprinkle with cilantro and serve with lime wedges.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 205 | ||
Calories from Fat: 67 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 183.6mg | 56 % | |
Sodium 208.2mg | 7 % | |
Potassium 457.6mg | 12 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 8.4g | ||
Protein 24.9g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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