- Level
- medium
- Prep Time
- 30 mins
- Cooking Time
- 15 mins
- Serves
- 4
Ingredients
- Toppings
- 2
- zucchini, grated
- 2 tbsp
- vegetable oil
- 30 ml
- ½ cup
- sour cream
- 125 ml
- ½ cup
- cilantro leaves, finely chopped, plus more for serving
- 15 g
- 1
- jalapeño chili pepper, seeded or not, chopped, plus more for serving
- 1
- garlic clove, grated
- 1 cup
- red cabbage, thinly sliced
- 85 g
- 1 tbsp
- lime juice
- 15 ml
- Tacos
- 1 lb
- large shrimp (16-20), shelled and deveined, patted very dry
- 450 g
- 2
- garlic cloves, chopped
- 1 tbsp
- vegetable oil
- 15 ml
- 8
- soft corn or wheat tortillas, each 6 inches (15 cm) in diameter
- Lime wedges, for serving
Directions
- Step 1
Toppings
In a skillet over medium heat, cook the zucchini in the oil for 10 minutes or until tender, translucent and starting to brown. Transfer to a bowl and let cool completely, about 20 minutes.
- Step 2
- Add the sour cream, cilantro, jalapeño and garlic to the bowl of zucchini. Season with salt and pepper. Mix well. Set aside until ready to serve.
- Step 3
- Meanwhile, in another bowl, combine the red cabbage and lime juice. Season with salt and pepper. Let marinate for 10 minutes.
- Step 4
Tacos
Preheat the grill, setting the burners to high. Oil the grate.
- Step 5
- In a third bowl, combine the shrimp with the garlic and oil. Season with salt and pepper.
- Step 6
- Thread the shrimp onto metal or wooden skewers (which have been soaked in water for 30 minutes).
- Step 7
- Grill the skewers for 2 minutes on each side or until the shrimp are cooked through. Grill the tortillas.
- Step 8
- Spread the zucchini mixture over the tortillas. Garnish with the shrimp, red cabbage and more jalapeño. Sprinkle with cilantro leaves. Serve with lime wedges.
