Baja Shrimp Tacos

It was a beautiful fall day and warm enough to grill! I absolutely love these baja shrimp tacos! The cabbage replaces lettuce and stays nice and crunch (where your typical lettuce wilts), the mayo chipotle lime sauce is a perfect accompaniment to the spicy chili powder shrimp!

4 cups shredded green cabbage
5 Tbsp minced fresh cilantro
3 scallions, sliced thin
2 Tbsp cider vinegar
4 tsp canola oil
salt and pepper
1/4 cup light mayonnaise
½ Tbsp fresh lime juice
1 tsp minced canned chipotle chile in adobo sauce
1/8 tsp garlic salt
2 tsp chili powder
1/2 tsp ground coriander
1/4 teaspoon ground cumin
1 lb. shrimp, peeled and deveined
8 (6-inch) corn tortillas
For serving, lime wedges

Directions: Toss the cabbage, 1/4 cup of the cilantro, scallions, vinegar, 1 teaspoon of the oil, and 1/4 teaspoon salt in a bowl. In a separate bowl, combine the remaining tablespoon cilantro, mayonnaise, lime juice, chipotles, and garlic and season with salt and pepper to taste. Set both aside for serving.

Combine the chili powder, coriander, cumin, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Pat the shrimp dry with paper towels, brush with the remaining tablespoon oil, and rub evenly with the spice mixture. Place shrimp on a preheated grill (or sautee pan). Cook shrimp approximately 2 minutes, and then flip and cook another 2 minutes or until done. Shrimp is done when it is completely pink and it curls up a bit. Remove shrimp from grill.

Smear each tortillas with 1 /2 tablespoon mayonnaise mixture and top with some of the cabbage slaw and then shrimp.