Smoked Adobo Chili Shrimp Tacos with Kimchi Jalapeno Slaw
Smoked Adobo Chili Shrimp Tacos with Kimchi Jalapeno Slaw
Ingredients
Shrimp
- 3 Lbs Shrimp Peeled And Deveined (21-25 Size)
- 2 Tbsp Olive Oil
- 4 Tbsp Smoked Adobo Chili Seasoning
Slaw
- 1 Head Napa Cabbage Shredded
- 1/2 Cup Carrot Shreeded
- 1/4 Cup Green Onion Chopped
- 2 Jalapeños Seeded And Julienned
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Toasted Sesame Oil
- 3 Tbsp Kimchi Seasoning
Serving
- 12-16 Corn Tortillas
- 2 Limes
- Garnish Green Onion or Cilantro Chopped
Directions
1
Rinse the shrimp as needed and pat dry with a paper towel.
2
Place the shrimp in a bowl, coat them with olive oil, and season generously with Smoked Adobo Chili Seasoning. Mix well.
3
Preheat your Current grill to 500F.
4
While preheating, combine all slaw ingredients in a bowl and mix well. Place in the fridge to chill while you cook the shrimp.
5
Place the shrimp on the heated grill and cook for 2-3 minutes.
6
Flip the shrimp and continue to cook for another 2-3 minutes until fully cooked.
7
Set the shrimp aside to rest for 3 minutes.
8
Warm the tortillas on the grill until lightly toasted.
9
Build the tacos with a few pieces of shrimp and about 1⁄4 cup of slaw in each tortilla.
10
Garnish with chopped green onion or cilantro and serve with lime wedges.
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