Grilled Spicy Shrimp Tacos - cooking recipe

Ingredients

Shrimp Marinade:
1 1/2 cups lime juice
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon mayonnaise
3 pounds uncooked medium shrimp, peeled and deveined
Chipotle Sauce:
1/2 cup enchilada sauce
1/2 (4 ounce) jar diced jalapeno peppers
5 teaspoons honey
3 teaspoons lime juice
salt to taste
Red Slaw:
1/2 head red cabbage, shredded, or more to taste
2 bunches scallions, chopped
3 tablespoons olive oil
3 tablespoons white vinegar
1 small bunch cilantro, chopped
20 (8 inch) corn tortillas

Preparation

Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.