Lowcountry Shrimp Tacos

Lowcountry Shrimp Tacos
16 servings, 2 tacos each


Ingredients Weights Measures
Lowcountry Island "Slawsa"
coleslaw blend (cabbage slaw mix) 2 lb. 1 gal.
canned diced tomatoes and green chiles, drained 1 lb. + 14 oz. 3 cups
fresh cilantro, chopped - 3/4 cup
scallions, chopped 3 oz. 3/4 cup
fresh lime juice 6 fl oz 3/4 cup
jalapeƱo peppers, seeded, finely chopped 1.2 oz. 6 Tbsp.
red onions, chopped 2 oz. 6 Tbsp.
sugar 2.3 oz. 1/3 cup
BBQ Shrimp
uncooked large shrimp (21 to 30 ct.), peeled, deveined 5 lb. 128 each
KRAFT Golden Italian Dressing 48 fl oz 1-1/2 qt.
barbecue rub seasoning 3 oz. 3/4 cup
Pit Masters'- Choice BBQ Sauce 30 oz. 3 cups
Taco assembly
flour tortillas (6 inch) - 32 each
pepper Jack cheese, shredded 1 lb. 1 qt.


LOWCOUNTRY Island "Slawsa": Combine ingredients. Refrigerate at least 2 hours.

BBQ Shrimp: Marinate shrimp in dressing 30 min.

SKEWER 4 shrimp onto 2 parallel wooden skewers. Repeat with remaining shrimp. Discard dressing. Refrigerate until ready to grill.

FOR each serving: Sprinkle 8 shrimp (2 skewer sets) with about 2 tsp. barbecue rub seasoning. Grill on well-oiled grill over medium heat, 6 to 8 min. or until shrimp turn pink and glazed, turning and brushing occasionally with 3 Tbsp. barbecue sauce. (Do not overcook.) Remove and discard skewers.

WARM 2 tortillas. Top each tortilla with 4 shrimp, 2 Tbsp. cheese and 1/2 cup "Slawsa."

Kraft Kitchens Tips

Serving Suggestion
Serve with TAPATIO Hot Sauce.
Soak wooden skewers in water before using.
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Nutritional Information

Nutrition Information

Total fat
 19 g
Saturated fat
 8 g
 295 mg
 2620 mg
 64 g
Dietary fiber
 4 g
 26 g
 41 g
Vitamin A
 45 %DV
Vitamin C
 60 %DV
 40 %DV
 15 %DV