Grilled Shrimp Tacos

It's been four long months since my last baja style food.  Oh, what I'd give for a few fish tacos from Rubio's right now...I saw this recipe in last month's Cuisine At Home magazine and instantly got a hankering for baja tacos.  Mmmmm...

I have to say - either I'm a shrimp taco snob or this recipe was less than stellar.  It just didn't have the oompf in it to satisfy my cravings.  It was good, but not Southern California Good.  We rated this a 3 Spoons, so I'll definitely keep looking for a baja style recipe that works for us. 

Grilled Shrimp Tacos

adapted from Cuisine At Home, issue no. 81

Tacos:

1/2 c. lime juice

1 Tbsp. olive oil

2 tsp. chili powder (I used Cajun Seasoning)

2 cloves garlic, minced

1 lb. large shrimp, peeled and deveined

8 flour tortillas, 6" size

Chipotle Sauce:

1/2 c. mayo or sour cream

2 minced chipotle chiles in adobo sauce

1 1/2 tsp. honey

1 tsp. lime juice

salt to taste

Red Slaw:

4 c. shredded red cabbage

1/2 c. sliced scallions

1/2 c. cilantro

1 Tbsp. olive oil

1 Tbsp. white vinegar

salt to taste

Whisk together lime juice, oil, garlic, and chili powder in a medium bowl.  Add shrimp, stir to coat, and chill until ready to skewer.  Preheat grill to medium-high.

Whisk together mayonnaise, chipotles, honey, and lime juice for the sauce.  Season with salt and chill until ready to serve.

Combine cabbage, scallions, cilantro, oil, and vinegar for the slaw.  Season with salt and chill until ready to serve, up to one hour.

Thread shrimp onto metal or soaked bamboo skewers and grill for 1-2 minutes per side.  Remove from skewers and serve on warmed tortillas with cabbage slaw and chipotle sauce.