Grilled Shrimp Tacos with Cabbage Slaw

Instructions

1. Step 1

   Preheat the grill over high heat for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: grill

2. Step 2

   Combine the shrimp with the olive oil, garlic, chili powder, cumin, black pepper, half the lime juice, and half the salt. Toss to coat and marinate for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Chili Powder, 8.0 gr Garlic, 2.0 gr Ground Cumin, 30.0 ml Lime Juice, 30.0 ml Olive Oil, 3.0 gr Salt, 500.0 gr Shrimp

   Cookware: Shallow Dish

3. Step 3

   Whisk the mayonnaise, honey, remaining lime juice, and remaining salt until smooth.

   Ingredients used: 15.0 gr Honey, 30.0 ml Lime Juice, 60.0 gr Mayonnaise, 3.0 gr Salt

   Cookware: small bowl, whisk

4. Step 4

   Combine the cabbage, carrot, cilantro, and jalapeño in a mixing bowl. Fold in the lime dressing until evenly coated.

   Ingredients used: 300.0 gr Cabbage, 80.0 gr Carrot, 15.0 gr Cilantro, 1.0 piece Jalapeño

   Cookware: mixing bowl

5. Step 5

   Grill the marinated shrimp for 2–3 minutes per side, turning once, until opaque and the centers reach 63°C. Transfer them to a clean platter.

   Timer: 5 min (fixed)

   Cookware: grill, serving platter, tongs

6. Step 6

   Warm the tortillas on the grill for about 20 seconds per side, just until flexible and lightly marked.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: grill, tongs

7. Step 7

   Divide the cabbage slaw among the warm tortillas, top with the grilled shrimp, and serve immediately.

   Cookware: serving platter