Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 8 servings
INGREDIENTS
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk (I used fat free milk)
1/2 teaspoon ground cumin
1-1/2 pounds large shrimp, peeled (I used 1 lb)
3 tablespoons butter, melted (I used 2 tbsp)
2 large garlic cloves, minced
4 limes, cut into quarters (I used 2 limes)
1/2 teaspoon kosher salt
8-6inch corn tortillas
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa
cilantro, garnish
Directions:
Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 2-3 minutes.
Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the skewered shrimp with the garlic butter. Set oven to broil, about 4-5 minutes on each side or until the shrimp are opaque and the limes are browned. Lightly salt the shrimp.
To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
* CALORIES 247 (0% from fat); FAT 13g (sat 5g); CHOLESTEROL 147mg; CALCIUM 96mg; CARBOHYDRATE 18g; SODIUM 345mg; PROTEIN 16mg; FIBER 3g; IRON 3mg