Grilled Spicy Shrimp Tacos

Made as written and this turned out good. My only complaint is in the sauce. It's a little too sweet and it is really thin. I used an enchilada sauce imported from Mexico because I love the flavor of it but it is a little thinner than lets say Old Elpaso so you might want to use that. The slaw was super fresh tasting and got better as it sat. Overall great recipe and one I will make again.

Yes I made it and more than likely will again.

So good! Only change was no cilantro in the slaw since I didn't have any. Family says I can make again. Think I may even serve when friends come over. I used large tortillas but think that street taco size would be better since the sauce was runny.

Really tasty! Substituted the jalapeno for poblano and scallions for shallots.

This is a very good recipe. It does take longer than 15 minutes to prep. It took that long to juice the limes and peel the shrimp. For the sauce, I used chipotle salsa (which was right next to the can of peppers) and mixed it with mayo and sour cream. I thought the shrimp would be too spicy based on the amount of chili powder, but they weren't. The spiciest thing is the sauce, which you can control. I will be making these again!

I made it exactly as it is. I didn't change anything and it was absolutely delicious.

Love love this recipe i didn't change anything and honestly taste fresh I get the shrimp from HEB and is the one you can get by the pound not the ones from the refrigerators.