Everyday is Taco Tuesday! These grilled shrimp tacos are great for lunch, dinner, or even as a side to a larger family fiesta. Seafood lovers are sure to come back for more.
Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
Remove from grill. Lightly salt the shrimp.
Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
Top with sour cream sauce, and rest of ingredients.
In a small bowl, whisk together the ingredients. Set aside.
Pull the shrimp off the skewers; divide evenly among the tortillas.
Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
Remove from grill. Lightly salt the shrimp.
Place the shrimp on grill with the limes.
Set heat in grill to medium-high.
In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
Skewer the shrimp.
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