The combination of spicy grilled shrimp and cool, refreshing slaw make these tacos the perfect summer dinner dish that your entire family will enjoy.
1 tablespoon chili powder
1 tablespoon ground cumin
3 garlic cloves, minced
1 bay leaf, torn in half
¼ cup olive oil
2 pounds medium shrimp, peeled and deveined
1 cup shredded green cabbage
1 cup shredded purple cabbage
¼ cup cilantro, minced
¼ cup Litehouse Coleslaw dressing
Juice of 1 lime
Salt and pepper
12 soft corn tortilla shells
Avocado, Cotija cheese, jalapeno, cilantro and onion for serving
Combine shrimp along with chili powder, cumin, garlic, bay leaf and olive oil in a medium bowl. Season with salt and pepper and marinate for 20-30 minutes.
While shrimp marinates prepare the slaw for the tacos. Toss together both cabbages, cilantro and dressing in a bowl. Squeeze the juice of the lime over the top, season with salt and pepper and mix well. Set aside.
Heat grill to medium heat and skewer shrimp on wooden sticks soaked in water. Grill for 2-3 minutes on each side. Remove shrimp from skewers.
Warm tortillas on the grill and evenly divide shrimp and slaw between the shells. Top with fresh avocado, Cotija cheese and cilantro. For added spice and flavor add fresh jalapenos and onions if desired.