- 2 lbs shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp + 1/4 salt
- 1 Tbsp butter, melted
- 1 cup sour cream
- 3 Tbsp finely chopped
- 1 tsp lime zest
- 2 Tbsp lime juice
- 1.5 cups shredded green cabbage
- 1.5 cups shredded red cabbage
- 1 Tbsp jalapeno, chopped
- 6 tortillas
Preheat grill to medium-high heat. In a medium bowl, mix shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and 1/2 tsp salt. Skewer the shrimp onto wooden skewers. Brush on melted butter. Grill shrimp 6 minutes, flipping half way.
In small bowl, mix sour cream, cilantro, lime zest, 1/4 tsp salt, lime juice.
In a large bowl, combine green and red cabbage, jalapeño, and half the sour cream mixture.
Warm tortillas, place cabbage mixture and shrimp on tortilla and top with sour cream mixture. Garnish with cilantro and lime juice as desired. Makes 4-6 servings.