Time: 20 min.
Complexity: easily
Servings: 4

Shrimp are marinated for a few minutes in a savory olive oil with chili pepper, cumin, and paprika, then grilled and served on warm tortillas with a refreshing coleslaw in a sour cream dressing. Squeeze the tacos with lime juice and enjoy!

Ingredients:

• 2 tablespoons light brown sugar
• 1 tbsp. chili powder
• 1 tsp ground cumin
• 1 teaspoon smoked paprika
• Finely grated zest of 2 limes
• 1/4 cup sour cream
• 700 g medium-sized shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil, plus more for greasing the grill
• 4 cups coleslaw mix
• 12 corn tortillas
• Whole cilantro leaves and lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, tortilla, white cabbage, lime zest, sour cream, chili seasoning, cumin, paprika

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Preparation:

Step 1
• Preheat an outdoor grill or grill pan over high heat.
Step 2
• In a medium bowl, combine the brown sugar, chili powder, cumin, paprika, and lime zest. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Pour the remaining spice mixture into a medium bowl, add the shrimp and olive oil, toss to coat, and let marinate for 15 minutes.
Step 3
• Mix the coleslaw mixture with the seasoned sour cream until smooth. Season with salt and pepper to taste. Grill the tortillas for about 1 minute on each side. Transfer to a plate and cover with foil to keep warm.
Step 4
• Remove the shrimp from the marinade and season with salt. Lightly oil the grill grate. Grill the shrimp, turning once, until cooked through, 2–3 minutes per side. Serve the shrimp in warm tortillas with the salad, whole cilantro leaves, and lime wedges.

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