Courtesy of Louisiana Seafood for Life.
- 24 jumbo Louisiana shrimp, peeled and deveined
- 1/4 cup lime juice
- 1 cup cilantro, chopped
- 2 cups tomato juice
- 1 cup red onion, chopped
- 1 tbsp. chili powder
- 8 corn tortillas
- 1/2 lb. red cabbage, shredded
- 1/4 cup tomato salsa
- 1/4 cup low fat sour cream
1.) Preheat grill or grill pan to high heat.
2.) Mix lime juice, cilantro, tomato juice, onion and chili powder in a bowl. When fully mixed, add in the peeled and deveined Louisiana shrimp, cover and refrigerate for 20 minutes.
3.) Remove shrimp from marinade and place them on the hot grill. Cook until the shrimp are done, 4 to 6 minutes. Remove shrimp from the grill and place them aside.
4.) Lay the tortillas, a few at a time, over the hot grill until warm, 20 to 30 seconds. Stack on top of each other on a plate.
5.) On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half.