Thursday, June 23, 2011

Shrimp Tacos

8 small flour tortillas (about 6-inches)
1 1/2 pounds medium shrimp, peeled and deveined
1/2 small red cabbage, finely sliced
2 small garlic, finely chopped
1/2 cup fresh cilantro, finely chopped
1 small red onion, finely chopped
4 limes
2 teaspoons hot sauce (optional)
2 tablespoons extra virgin olive oil
Salt and black pepper
1 cup sour cream

Combine garlic, hot sauce (optional), juice of two limes, half the chopped onion, and half of the cillantro in a medium size bowl. Season with salt and black pepper. Marinade for 20 minutes in room temperature.

Grill shrimp on medium heat until it turns pink and opaque (about 2 minutes on each side) basting with the marinade during cooking. Take off grill, drizzle extra virgin oil on top and cover to keep warm

Grill tortilla on both sides for 10 seconds  or until warm.

Fold your tortilla in half to make a soft taco.  Fill with cabbage, onion, and shrimp. 

Garnish with extra cilantro, sour cream, fresh guacamole, and lime wedges.


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