1/2 pound of shrimp, peeled and deveined
1/2 tsp chipotle powder or smoked paprika if you don't want the spicy flavor
1/2 cup shredded red cabbage
Guacamole and salsa to taste click here for recipes
2 tbs queso fresco
1 tbs Sour Cream
1/2 ear corn on cob, grilled and then kernels removed
1 tbs cilantro, chopped, used as garnish
2 tortillas, grilled for about 15 seconds
Preheat the grill to medium.
Sprinkle shrimp with chipotle or smoked paprika. When grill is hot put corn on grill and cook until it gets grill marks on one side and rotate until all sides are grill marked then set aside and let it cool. While corn is cooking put shrimp on the grill. Cook shrimp for 2 to 3 minutes then flip them over and cook for another minute or 2. Spray both sides of the tortillas with no stick spray. Place on grill for 15 seconds flip and cook for another 5 or 10 seconds. You want them heated through with little spots of color you don't want them crisp. Cut the kernels off the corn.
Place cabbage, on tortilla and top with shrimp. Add the queso fresco, corn, salsa guacamole and any other taco toppings you like.