Southwest Grilled Shrimp Tacos
peeled and deveined
Sea salt and pepper
thinly sliced red or green cabbage
of greek yogurt
or sour cream
handful fresh cilantro
lime for juicing and extra lime wedges for serving
Foil for grill packet
Prepare shrimp by thawing (and peeling if in shell).
Preheat your grill to medium-high heat (around 375 degrees).
Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place shrimp in the middle and drizzle with olive oil and half of the lime juice.
Sprink on top of the shrimp half of the seasonings; cumin, garlic powder, chili powder, and salt and pepper to taste.
Place packets on the heated grill and cook for 8-10 minutes, or until shrimp are pink and cooked through.
While the shrimp are cooking, slide and shred the cabbage and toss in the remaining half of a lime juice. Set aside.
In a small bowl, mix together the greek yogurt, hot sauce, and remaining seasonings.
Warm tortillas on grill for 8-10 seconds per side.
To serve, place a layer of the cabbage onto a tortilla and top with the grilled shrimp. Drizzle the yogurt mixture across the top of the shrimp, and garnish with cilantro leaves and a lime wedge.