Ingredients
20
20 servings
- •1 ½ cups lime juice
- •3 tablespoons olive oil
- •2 tablespoons chili powder
- •1 teaspoon mayonnaise
- •3 pounds uncooked medium shrimp, peeled and deveined
- •½ cup enchilada sauce
- •½ (4 ounce) jar diced jalapeño peppers
- •5 teaspoons honey
- •3 teaspoons lime juice
- •salt, to taste
- •½ 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
Instructions
- 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, jalapeños, honey, lime juice, and salt together in a separate bowl for sauce.
- Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for 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 sauce and slaw.
Nutritional Facts
Per 20 servings
- Calories: 187
- Carbohydrate: 21g
- Fat: 6g
- Fiber: 4g
- Protein: 14g
- Sugar: 4g
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