Gulf Coast Shrimp Tacos · Faith Middleton's Food Schmooze

Name: Gulf Coast Shrimp Tacos · Faith Middleton's Food Schmooze
Ingredients: 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 2 chipotle peppers in adobo sauce; 2 cloves garlic (minced, or 2 teaspoons Smoked Garlic (see recipe notes)); Kosher salt; freshly ground black pepper; 2 pounds (900g) medium or large shrimp (preferably Gulf), (peeled and deveined with tails removed); 1/2 head napa cabbage (thinly sliced or shredded); 1/2 head red cabbage (thinly sliced or shredded); 2 large carrots (peeled and shredded); Leaves from 1 small bunch cilantro, (coarsely chopped); 1/4 cup (55g) mayonnaise; 1/4 cup (60ml) olive oil; 2 tablespoons hot sauce ((preferably Crystal or Cholula), plus more for serving); 8 to 10 corn tortillas; lime wedges

foodschmooze.org

The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.

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Cooking tools:

Grill
Tongs
Chef's knife
Cutting board
Mixing bowl
Plate

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lime juice
2 chipotle peppers in adobo sauce
2 cloves garlic (minced, or 2 teaspoons Smoked Garlic (see recipe notes))
Kosher salt
freshly ground black pepper
2 pounds (900g) medium or large shrimp (preferably Gulf), (peeled and deveined with tails removed)
1/2 head napa cabbage (thinly sliced or shredded)
1/2 head red cabbage (thinly sliced or shredded)
2 large carrots (peeled and shredded)
Leaves from 1 small bunch cilantro, (coarsely chopped)
1/4 cup (55g) mayonnaise
1/4 cup (60ml) olive oil
2 tablespoons hot sauce ((preferably Crystal or Cholula), plus more for serving)
8 to 10 corn tortillas
lime wedges