Serves: 10
Total Calories: 194
Combine lime juice, one tablespoon cilantro, salt, pepper and herbs in a large plastic zipping bag; mix well. Add shrimp; refrigerate for at least 4 hours. Mix together radish, cabbage, onion and remaining cilantro; set aside. Thread shrimp onto skewers; grill on a medium-hot grill until pink and cooked through, or, heat oil in a skillet over medium heat; sauté shrimp until done. Spoon into warm tortillas; garnish with guacamole and cabbage mixture.
Guacamole:
Combine all ingredients in a small bowl.
Tip: Set citronella candles inside Mason jars and terra cotta pots & saucers…sure to keep the pesky pests away with summertime style!
This Herbed Shrimp Tacos recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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