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BBQ Shrimp Tacos with Fruit & Vegetable Slaw

BBQ Shrimp Tacos with Fruit & Vegetable Slaw
 
Yield:
16 servings, 2 tacos each

Ingredients

Ingredients Weights Measures
Slaw
green cabbage, shredded 5 oz. 2 cups
red cabbage, shredded 5 oz. 2 cups
Granny Smith apples, julienned 8 oz. 2 cups
carrots, julienned 8 oz. 2 cups
jicama, peeled, julienned 8 oz. 2 cups
fresh cilantro leaves - 1 cup
fresh lime juice 8 oz. 1 cup
salt - 2 tsp.
Shrimp
uncooked deveined peeled large shrimp (31/35 ct.) 3 lb. 96 each
canola oil 2.6 oz. 1/3 cup
OPEN PIT Hickory Smoke Barbecue Sauce 1.25 lb. 2 cups
corn tortillas (6 inch) - 32 each

Directions

SLAW:
COMBINE ingredients; set aside.

FOR each serving: Brush 6 shrimp with 1 tsp. oil. Grill on high heat 2 min.; turn. Brush with 2 Tbsp. barbecue sauce. Cook 2 min. or until shrimp turn pink.

GRILL 2 tortillas. Place 3 shrimp onto each tortilla. Top each with about 1/4 cup Slaw.

Kraft Kitchens Tips

Serving Suggestion
Top each taco with sliced avocado.
K:64865v01:161999
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Nutritional Information

Nutrition Information

Calories
 330
Total fat
 8 g
Saturated fat
 1 g
Cholesterol
 160 mg
Sodium
 1520 mg
Carbohydrate
 45 g
Dietary fiber
 6 g
Sugars
 13 g
Protein
 21 g
Vitamin A
 60 %DV
Vitamin C
 30 %DV
Calcium
 15 %DV
Iron
 8 %DV