Cooking for 4 people
Ingredients
-
Kingsford® Signature Flavors Cumin Chili Flavor Boosters
- 1 cup
sour cream
- 3 1/2 oz.
canned chipotle peppers
- 2 lb.
shrimp, peeled and deveined
- 2 tbsp.
chili lime seasoning of your choice
-
spray oil
- 2 cup
shredded cabbage or coleslaw mix
- 16
corn tortillas
-
fresh lime
1Food Prep
To start, prepare the chipotle crema. Blend the sour cream with the canned chipotle (don’t drain) using a blender or immersion blender. Set aside.
Next, prepare your shrimp for grilling. Thread your shrimp onto skewers to make them easier to handle on the grill, 4–7 shrimp per skewer, depending on the size of the shrimp and skewers.
If you’re using bamboo skewers, you’ll want to soak them in warm water beforehand.
Season your shrimp skewers well on both sides with chili lime seasoning, then spritz them with some spray oil.
2Grill Prep
Fuel: We recommend using Kingsford® Original Charcoal Briquets.
Or you can level up your grilling game with Kingsford® High Heat Briquets for perfect searing.
Method: Direct-Heat Grilling
Temp: 300°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your tortillas over the charcoal for 10–20 seconds per side to warm them and make them flexible, then place them into a piece of folded foil to keep warm.
Next, place your shrimp skewers on the grill and cook for 2–3 minutes per side until your shrimp reach an internal temperature of 145°F. Remove from heat, then slide off the skewers.
To assemble your tacos, layer two tortillas, then add in some cabbage mixture. Layer 3–4 shrimp on top, then finish with a drizzle of the chipotle crema and a wedge of fresh lime on the side. If you prefer, your tacos can also be assembled with a single tortilla. Be prepared for some possible rippage, though!
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
