WEEKLY FLYER BUDGET FRIENDLY MEAL!
SHRIMP TACOS WITH LIME SLAW
1 pound fresh or frozen medium shrimp, peeled and deveined.
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
3 cups shredded red cabbage
1/2 yellow and orange pepper, sliced juvenile style
1/2 cup sour cream
1/4 cup finely sliced leaf lettuce
1 teaspoon finely chopped canned chipotle
Thaw shrimp, rinse shrimp, pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder and 1/4 tsp salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes.
Meanwhile, finely shred peel from lime, lime juice. For lime slaw , in a large slaw , in a large bowl combine sour cream and chipotle pepper set aside. Wrap tortillas in foil.
Thread shrimp on 10 inch skewers. On a covered grill, grill tortilla packet directly over medium heat for 5 medium; turning once. Add shrimp to grill, cook 5-8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.
To serve , spread tortillas with sour cram mixture. Top with law slaw, sliced pepper strips, Salad strips and shrimp. Sprinkle with cilantro and pass lime wedges if desired.
TOTAL COST: $ 13.78
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