Key Lime Grilled Shrimp Tacos

Since winter was over I couldn't wait to cook with key limes! I found a bag of them at Supermercado Jalisco on Beaver Ruin Road here in Norcross. Everybody always make key lime pie with these beauties but I wanted to make some dinner with them. These tacos were light, refreshing and oh-so-good!

Grilled Key Lime Shrimp Tacos

12 jumbo shrimp

2 cloves of garlic, grated

 2 Tbsp key lime juice (from 6 key limes)

4 tsp olive oil

8 small corn tortillas, fried in corn oil until crispy, salted immediately after

shredded green cabbage

Mango Salsa 

2 Tbsp key lime juice (from 6 key limes)

1/2 jalapeno, seeded and ribs removed, finely diced

4 Tbsp cilantro chopped

1 green onion, finely sliced

1 avocado, finely diced

 1/2 mango, finely diced

Salt to taste

Key Lime Crema 

2 Tbsp key lime juice (from 6 key limes)

Zest of 6 key limes

6 Tbsp of crema (similar to sour cream)

1. Toss the shrimp with the garlic, lime juice and olive oil. Season with salt and pepper. Skewer shrimp on metal skewer and grill 1 -2 minutes or until done.

2. Fry the tortillas in corn oil. Using a tong fold them slightly while frying so they keep their folded shape while they crisp up. Drain on paper towels. Salt them immediately.

3. Make the mango salsa and make the lime crema.

4. To assemble lay the cabbage in the taco shell top with shrimp, than salsa, then crema. Serve immediately.