Shrimp Tacos

Before we get to the tacos, a quick update on The Give-Away. As of 9:00 p.m. Sunday, we have 35 eligible entries and eleven possible winners. Remember, you may comment up to five times and you have until Thursday, August 28, 2014, at 5:00 p.m. (PST) to enter. Click HERE to learn more.

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I already have a very tasty shrimp taco recipe on the blog, but this recipe is easier and just as yummy.

I used a mix of white and corn tortillas because Dave did the grocery shopping on this particular day. I’m having a foot/shoe issue and wished to not go out in public on Sunday. Dave and Connor prefer flour tortillas to corn, so I told Dave to buy one package of corn and the same diameter flour tortillas for them.

I went to heat the tortillas and asked my guys, including my dad, how much corn and how much flour they each wanted. I went to put their flour tortillas in foil to heat and found that Dave had bought two packages of corn tortillas, one yellow and one white.

Oh well, all’s well that ends well … the boys loved these tacos, even with the corn tortillas. And we all agreed that the white corn tortillas are superior to the yellow.

Shrimp Tacos with Citrus-Avocado Slaw

1/3 cup fresh grapefruit juice
3 tablespoons fresh lime juice
3 tablespoons light sour cream
3/4 teaspoon chipotle chile powder, divided
Salt and freshly ground black pepper
Honey, optional
2 cups thinly sliced or shredded green cabbage
1 ½ cups corn kernels, fresh or frozen (thawed)
2 large avocados, peeled and diced
1 green or red jalapeño, seeded and minced
1 ½ pounds peeled and deveined medium to large shrimp
12 to 16 corn tortillas, warmed

Lime wedges
Wooden skewers

In a large bowl, whisk the grapefruit and lime juices, sour cream, 1/4 teaspoon of the chipotle powder, and the salt and pepper to taste.

Taste and add a little honey if the dressing is too tart for you. Set aside at room temperature.

Heat the grill or a grill pan to medium-high heat.

Thread the shrimp on wooden skewers (soak in water first for 10 minutes if using an outdoor grill, no need to soak if using a grill pan) and season with the remaining 1/2 teaspoon chipotle powder. Grill the shrimp, turning once, until opaque throughout, 3 to 5 minutes.

Once cooked through, remove shrimp from skewers and coarsely chop all but 8 of the shrimp. Cut the 8 reserved shrimp in half horizontally.

Place the cabbage, corn, avocado, and jalapeño in a large bowl.

Add the citrus dressing and toss to combine.

Taste and add a sprinkle of chipotle powder if you’d like it spicier.

To serve, divide the chopped shrimp between the 16 warm tortillas.

Top with the cabbage slaw and then 1/2 shrimp and fold in half. Serve with lime wedges.

Makes 16