Shrimp Tacos with Roasted Corn Slaw

September 17, 2014

171

The shrimp is marinated in a mixture of vinegar, brown sugar, and chipotle for a spicy sweet and sour flavor. On top is a tangy coleslaw with smokey corn.

For the Shrimp and Sauce:
1 pound fresh or frozen medium shrimp, thawed and cleaned
2 tablespoons vegetable oil
2 tablespoons rice vinegar
6 cloves garlic, minced
1 tablespoon light brown sugar, packed
1 teaspoon chipotle chile pepper with sauce, seeded and chopped
1/2 teaspoon salt
2 tablespoons hot water
12 (6-inch) corn tortillas
For the Roasted Corn Slaw:
1 cup frozen whole kernel corn
2 tablespoons mayonnaise
1 tablespoon lime juice
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
2 cups finely shredded cabbage

For the Shrimp and Sauce: In a bowl combine oil, vinegar, garlic, brown sugar, chipolte pepper with sauce, salt and water. Whisk until smooth. Add shrimp, toss to coat, cover and refrigerate for...
See the full directions on my site

Nutritions

Calories
5344

Sodium
2844mg
118% DV

Fat
100g
154% DV

Protein
132g
265% DV

Carbs
1020g
347% DV

Fiber
111g
444% DV