Lime-Ginger BBQ Shrimp Tacos with Vegetable Slaw

Lime-Ginger BBQ Shrimp Tacos with Vegetable Slaw
Yield:
24 servings, 2 tacos (225 g) each

Ingredients

Ingredients Weights Measures
Shrimp
Bull's-Eye Honey Garlic Bonanza Barbecue Sauce 1 lb. [850 g] 3 cups [750 mL]
lime zest - 1 Tbsp. [15 mL]
lime juice - 1 Tbsp. [15 mL]
fresh ginger need to delete - newly added, peeled, minced - 1 Tbsp. [15 mL]
uncooked large shrimp, peeled, deveined (31/35 count) 4.5 lb. [2 kg] 144 each
Slaw
coleslaw blend (cabbage slaw mix) 1.5 lb. [675 g] 2-1/4 qt. [2.25 L]
jicama, peeled, julienned 12 oz. [340 g] 3 cups [750 mL]
fresh cilantro, roughly chopped 2 oz. [60 g] 1-1/2 cups [375 mL]
lime zest - 2 Tbsp. [30 mL]
lime juice 1-1/2 cups [375 mL]
fresh ginger need to delete - newly added, peeled, minced 1 Tbsp. [15 mL]
salt 1 Tbsp. [15 mL]
Assembly
canola oil 1.75 oz. [50 g] 1/2 cup [125 mL]
corn tortillas 2.6 lb. [1.2 kg] 48 each
Shrimp
Bull's-Eye Honey Garlic Bonanza Barbecue Sauce 2.5 oz. [70 g] 1/4 cup [50 mL]
lime zest - 1/4 tsp. [1 mL]
lime juice - 1/4 tsp. [1 mL]
fresh ginger need to delete - newly added, peeled, minced - 1/4 tsp. [1 mL]
uncooked large shrimp, peeled, deveined (31/35 count) 6 oz. [170 g] 12 each
Slaw
coleslaw blend (cabbage slaw mix) 2 oz. [60 g] 3/4 cup [175 mL]
jicama, peeled, julienned 1 oz. [30 g] 1/4 cup [50 mL]
fresh cilantro, roughly chopped - 2 Tbsp. [30 mL]
lime zest 1/2 tsp. [2 mL]
lime juice 2 Tbsp. [30 mL]
fresh ginger need to delete - newly added, peeled, minced 1/4 tsp. [1 mL]
salt 1/4 tsp. [1 mL]
Assembly
canola oil - 2 tsp. [10 mL]
corn tortillas 3.5 oz. [100 g] 4 each

Directions

Shrimp: Mix first 4 ingredients; set aside.

Thread shrimp onto 2 parallel wooden skewers, using 6 shrimp for each pair. Refrigerate until ready to use.

Slaw: Combine ingredients. Refrigerate until ready to serve or up to 8 hours ahead of time.

For each serving: Brush 1 shrimp skewer with 1 tsp. (5 mL) oil. Grill on high heat 2 min. Turn skewer over and brush with 1 Tbsp. (15 ml) barbecue sauce mixture. Cook 2 min. or until shrimp turn pink and opaque. Remove shrimp from skewers.

Grill 2 tortillas 30 seconds. Turn tortillas over, brush each with 1/2 Tbsp. (7 mL) barbecue sauce mixture and cook 30 seconds more.

Fill each tortilla with 3 shrimp and 1/4 cup (50 mL) Slaw.

Kraft Kitchens Tips

How to Prepare Skewers
To avoid burning, soak wooden skewers in water at least 30 min. before using.
Special Extra
Top with avocado slices.

575574 : 181144

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Nutritional Information
Calories
 330
Total fat
 8 g
Saturated fat
 0.4 g
Cholesterol
 125 mg
Sodium
 900 mg
Carbohydrate
 48 g
Dietary fibre
 4 g
Sugars
 17 g
Protein
 18 g
Vitamin A
 10 %DV
Vitamin C
 35 %DV
Calcium
 8 %DV
Iron
 15 %DV