Chipotle Grilled Shrimp Tacos
Make it a perfectly balanced plate & serve with: 1C (250 ml) mixed fresh veggies. Try cucumber and cherry tomatoes!Bold Mexican flavour with a fresh, modern-day Chimichurri twist.
Ingredients
Makes: 4 servings
- 1/2 C (125 ml) plain Greek yogurt
- 2 Tbsp (30 ml) fresh lime juice
- 1 Tbsp (15 ml)
- 18 oz (520 g) medium shrimp, raw, peeled and deveined
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) BBQ Sauce Mix
- 1 bag (12-oz/340 g) coleslaw mix
- 8 6" corn tortillas, warmed
- Sprouts, to taste
- prepared, optional
Preparation
- In a bowl combine first three ingredients together. Cover and chill until ready to use.
- Preheat grill to medium-high heat.
- In a large bowl, combine shrimps, olive oil, and BBQ sauce mix and toss to coat. Let shrimp marinate while grill is heating.
- Thread the shrimp on the 12” Metal Skewers. Grill 2–3 minutes per side or until shrimp are cooked through.
- Assemble tacos by placing coleslaw and warm shrimp in each tortilla and top with yogurt mixture, chimichurri sauce if desired, and sprouts.
Tip
Tip: Love spice? Swap BBQ Sauce Mix for Chipotle Aioli Mix.
Try warming tortillas on the grill before building your tacos.
| Nutritional Serving Size | Per 2 Tacos: |
| Calories | 310 |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Transfat | 0 g |
| Cholesterol | 195 mg |
| Sodium | 580 mg |
| Carbohydrates | 35 g |
| Fibre | 5 g |
| Sugar | 3 g |
| Protein | 29 g |