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Four servings


¼ cup lime juice, about 1½ limes

1 to 2 ounces Blanco tequila

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1 tablespoon olive oil

1 jalapeño, finely minced

¼ teaspoon salt


2 cups shredded red cabbage

2 scallions, chopped

1 poblano pepper, thinly sliced, optional

2 tablespoons fresh orange juice

¼ cup chopped cilantro

1 tablespoon olive oil

¼ teaspoon salt

1 pound medium shrimp, peeled, deveined

8 corn tortillas, warmed

Tajin, or chili powder

(Note: Tajin is a Mexican spice blend of dried chilies, lime and salt. Look for it in Mexican grocery stores and the ethnic aisle of some grocery stores. Sub with chili powder, if you like, or hot sauce.)

1. For the marinade, mix together the lime juice, tequila, olive oil, jalapeño and salt; reserve one-third separately. Pour the remainder into a zip-close bag along with the shrimp. Allow to marinate, 10-15 minutes.

2. Meanwhile, for the slaw, mix cabbage, scallions and poblano, if using, in a bowl. Add the orange juice, cilantro, olive oil and salt. Toss to combine.

3. Drain shrimp, discarding marinade. Thread on skewers; grill over medium heat, turning once and brushing with the reserved marinade, five to six minutes total. Serve in tortillas topped with slaw and sprinkled with Tajin or chili powder.

Nutrition information per serving: 292 calories, 10 g fat, 1 g saturated fat, 182 mg cholesterol, 29 g carbohydrates, 23 g protein, 1,135 mg sodium, 3 g fiber.

Joe Gray, Chicago Tribune

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