Grilled Shrimp Tacos With Creamy Cilantro Sauce

• shrimp2 lb
• paprika1 teaspoon
• garlic powder1 teaspoon
• dried oregano½ teaspoon
• ground cumin1 teaspoon
• red pepper flakes½ teaspoon
• kosher salt½ teaspoon
• olive oil4 tablespoon
• sour cream8 oz
• minced fresh cilantro3 tablespoon
• lime zest1 teaspoon
• kosher salt¼ teaspoon
• lime juice2 tablespoon
• shredded green cabbage5¼ oz
• shredded red cabbage5¼ oz
• minced jalapeño1 tablespoon
• corn tortillas24
• fresh cilantro0
• Lime wedges0
• bamboo or metal skewers24

Instructions

1. 1

   In a large bowl, season the shrimp with the paprika, garlic powder, oregano, cumin, red pepper flakes, and salt.

2. 2

   Toss gently to combine.

3. 3

   Skewer the shrimp onto 2 skewers, poking through the top and bottom of each shrimp and pushing down to the bottom of the skewer.

4. 4

   Repeat to fill all of the skewers, about 4 shrimp per skewer.

5. 5

   Right before you place the shrimp on the grill, brush each skewer with a generous amount of olive oil to prevent sticking.

6. 6

   Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and cook for an additional 3 minutes, until the shrimp are opaque.

7. 7

   Remove from the grill and remove the shrimp from the skewers.

8. 8

   Make the creamy cilantro sauce: In a medium bowl, stir together the sour cream, cilantro, lime zest, salt, and lime juice.

9. 9

   Make the slaw: In a large bowl, combine the green cabbage, red cabbage, and jalapeño.

10. 10

    Pour half of the sauce over the cabbage, saving the other half for serving, and toss to combine.

11. 11

    Assemble the tacos: Add some of the slaw to the tortillas, followed by the shrimp.

12. 12

    Top with the creamy cilantro sauce, more cilantro, and a squeeze of lime juice.

13. 13

    Enjoy!