Shrimp Tacos with Lime Slaw

This is from Better Homes and Gardens April 2013.  We tried it this summer when it was too hot to cook inside and it was delish!

1lb fresh or frozen medium shrimp, peeled and deveined
1 T olive oil
3 cloves garlic, minced
1 t ground cumin (I usually cut cumin down to 1/3-1/4 of what the recipe calls for because it is so strong)
1/2 t chili powder
1/2 t salt
1 lime
3 c shredded red cabbage (I used green leaf lettuce I had on hand)
1/2 c sour cream
1 t finely chopped canned chipotle pepper in adobo sauce
12 6"-corn tortillas (I think I used flour tortillas that I had on hand)
Fresh cilantro
Lime wedges

Thaw shrimp, if frozen.  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 mins.

Meanwhile, finely shred peel from lime; juice lime.  For lime slaw, in a large bowl combine lime peel, lime juice, cabbage and remaining 1/4 tsp salt; set aside.  In a small bowl combine sour cream and chipotle pepper; set aside.  Wrap tortillas in foil.

Thread shrimp on skewers.  On a covered grill, grill tortilla packed directly over medium heat for 5 mins turning once.  Add shrimp to grill; cook 5-8 mins or until opaque, turning halfway through grilling.  Remove tortilla packet from grill.  Remove shrimp from skewers.

To serve, spread tortillas with sour cream mixture.  Top with lime slaw and shrimp.  Sprinkle with cilantro and pass lime wedges if desired.

Makes 6 servings.

Start to finish: 35 mins