Grilled Chili Lime Shrimp Tacos & Chipotle Crema

Start by preparing the chipotle crema. Blend the sour cream with the canned chipotle (do not drain) using a blender or immersion blender. Set aside.

Next, prepare the shrimp for grilling. Thread the 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. Metal skewers are recommended to avoid burning).

Season the shrimp skewers well on both sides with chili lime seasoning, then spritz with some spray oil.

Build a charcoal fire for direct medium-low grilling using Kingsford® Charcoal and preheat to about 300°F with the charcoal spread out across the grate. Add in 5–6 Kingsford® Signature Flavors Cumin Chili Flavor Boosters.

Place the tortillas over the charcoal for 10–20 seconds per side to warm them and make them flexible, then place into a piece of folded foil to keep warm.

Place the shrimp skewers over the flavor boosted coals and cook for 2–3 minutes per side. Remove from heat, then slide off the skewers.

To assemble the 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, tacos can also be assembled with a single tortilla.