Grilled Shrimp Tacos, Mango Slaw and Chipotle Cream

This past weekend, the weather was so warm and “springlike,” our outdoor grill was beckoning us. Was I ever excited to be able to fire up the grill again. I have had this overwhelming craving for shrimp tacos. It’s been on my mind for so long now, I already had the flavor combinations planned out. It had to be spicy, because grilled shrimp doesn’t cut it for me unless it’s got some heat. But, I also wanted to add a little tropical sweetness to offset the heat. So, I decided on spicy grilled shrimp, combined with a sweet and spicy mango slaw, then topped off with a chipotle cream. The only thing I wasn’t sure of was how to serve them, on a soft flour tortilla, or a crunchy corn taco shell. The easiest way to solve that dilemma was to serve them up both ways, so I did. The shrimp were marinated in a sauce that included the zesty flavor of lime, the spicy heat of jalapeno pepper and the sweetness of honey, combined with cilantro, garlic, cumin and chili powder. For the slaw, I combined cabbage, mango, red onion and blended it with some of the reserved marinade/sauce. Then the whole taco was topped off with a cool, but spicy, blend of sour cream and chipotle chilis. I could eat these every night of the week and never tire of them. These were amazing! Mike preferred the soft tacos, whereas, I was more partial to the crunchy shell. (Guess, I’ll be making them both ways from now on.) As far as taste goes, we couldn’t get enough of them. The shrimp was gone long before the slaw was. No problem, Mike made perfect use of the leftover slaw, the next day he grilled some hot dogs and topped it off with the mango slaw (the Carolina way). 

Soak wooden skewers by submerging in pan of cold water. A 9x13-inch baking dish worked fine for me. Place about a dozen skewers in the water. You may need to weigh the skewers down as they will be a bit buoyant. I use butter knives for this. Leave skewers soaking in water for a minimum of 30 minutes. 

Prep the veggies for the marinade/slaw sauce: Zest and juice limes. 

Chop cilantro. Mince garlic. Finely dice jalapenos (a mini food processor works well).

Make marinade/slaw sauce: In another bowl, whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper, honey, cumin, garlic, chili powder and salt. (You should end up with a heaping cup of marinade/slaw sauce.)

Peel and devein shrimp. Remove tails.

In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the refrigerator for 30 minutes.

 
Prepare veggies for slaw: Pit, peel and finely dice mango (you want pieces of mango small enough to fit in taco shell). 

Shred cabbage (if not using slaw mix in bag). Dice red onion. 

In large bowl, combine shredded cabbage, diced red onion and chopped mango with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.

Make Chipotle Cream: Finely chop chipotle chilis (a mini food processor works well). 

In small bowl, mix together sour cream and chipotle chilis until thoroughly combined. Cover and refrigerate until ready to use.

Preheat grill.

After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto skewers (about 3 or 4 per skewer). 

Place shrimp on grill, leaving some of the skewers to hang over the grill’s edge (for easier turning). 

Cook for 6 to 10 minutes, turning once, until shrimp are done. 

Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.

To serve: Remove shrimp from skewers. Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a dollop of chipotle cream sauce over the top. Serve with lime wedges.

GRILLED SHRIMP TACOS, MANGO SLAW AND CHIPOTLE CREAM
Source: Adapted from Unsophisticook
Posted by: www.meldingmagic.com

INGREDIENTS:

Chipotle Cream:

• 8 ounces sour cream
• 2-3 teaspoons finely chopped chipotle chilis in adobo sauce, or to taste

Marinade/Slaw Sauce (should make a little over a cup):

• 1/4 cup plus 2 Tablespoons, olive oil
• 1/4 cup plus 2 Tablespoons, fresh lime juices
• Zest of 3 limes
• 3 Tablespoons chopped cilantro
• 3 Tablespoons finely diced jalapeno pepper, with seeds
• 1-1/2 Tablespoons honey
• 1-1/2 teaspoons cumin
• 3 cloves garlic, minced
• 3/4 teaspoon chili powder
• 3/4 teaspoon salt

Shrimp:

• 2 pounds medium shrimp, peeled and deveined, tails removed
• Remaining 2/3 cup of marinade above
• About 12 wooden skewers (for grilling)

Mango Slaw:

• 1 (16 ounce) bag cole slaw mix, or 3 cups shredded red cabbage
• 1 large mango, peeled and diced
• 2 Tablespoons finely diced red onion
• 1/3 cup of marinade above

To Serve:

• Hard Corn Taco Shells, heated; or flour tortillas, heated
• Lime wedges

DIRECTIONS:
1. Soak wooden skewers by submerging in pan of cold water. Use butter knives to keep skewers
    submerged in the water. Let soak for a minimum of 30 minutes (preferably longer).
2. Make Chipotle Cream: In small bowl, mix together sour cream and chipotle chilis until thoroughly
    combined. Cover and refrigerate until ready to use.
3. Make marinade/slaw sauce: Whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper,
    honey, cumin, garlic, chili powder and salt.
4. In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal
    bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the
    refrigerator for 30 minutes.
5. Make mango slaw: In large bowl, combine shredded cabbage, diced red onion and chopped mango
    with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.
6. Preheat grill.
7. After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto
    skewers (about 4 per skewer). Place shrimp on grill, leaving some of the skewers to hang over the
    grill’s edge (for easier turning). Cook for 6 to 10 minutes, turning once, until shrimp are done. Remove
    shrimp from skewers and put on plate.
8. Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the
    tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.
9. To serve: Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a
    dollop of chipotle cream sauce over the top. Serve with lime wedges.