Savor the flavors of summer with these Grilled Shrimp Tacos, topped with a zesty Creamy Cilantro Sauce. Perfect for a quick weeknight dinner or a backyard BBQ, these tacos are sure to impress your taste buds.

Ingredient

• 2 lb shrimp(910 g), peeled and deveined
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• 4 tablespoons olive oil

CREAMY CILANTRO SAUCE

• 1 cup sour cream(230 g)
• 3 tablespoons minced fresh cilantro
• 1 teaspoon lime zest
• ¼ teaspoon kosher salt
• 2 tablespoons lime juice

SLAW

• 1 ½ cups shredded green cabbage(150 g)
• 1 ½ cups shredded red cabbage(150 g)
• 1 tablespoon minced jalapeño

ASSEMBLY

• 24 corn tortillas
• fresh cilantro
• Lime wedge

SPECIAL EQUIPMENT

• 24 bamboo or metal skewers

Direction

1. In a large bowl, season the shrimp with the paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Skewer the shrimp onto 2 skewers, poking through the top and bottom of each shrimp and pushing down to the bottom of the skewer. Repeat to fill all of the skewers, about 4 shrimp per skewer.
3. Right before you place the shrimp on the grill, brush each skewer with a generous amount of olive oil to prevent sticking.
4. 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. Remove from the grill and remove the shrimp from the skewers.
5. Make the creamy cilantro sauce: In a medium bowl, stir together the sour cream, cilantro, lime zest, salt, and lime juice.
6. Make the slaw: In a large bowl, combine the green cabbage, red cabbage, and jalapeño. Pour half of the sauce over the cabbage, saving the other half for serving, and toss to combine.
7. Assemble the tacos: Add some of the slaw to the tortillas, followed by the shrimp. Top with the creamy cilantro sauce, more cilantro, and a squeeze of lime juice.