2 lbs. shrimp (21-25 ct.), peeled and deveined
2 tbsp. Tequila Lime BBQ Rub
2 tbsp. olive oil
10 corn tortillas
2 tbsp. chopped fresh cilantro
1/2 cup sour cream or Mexican crema
1 small jalapeño, seeded, finely chopped, if desired
1 lime, cut into wedges
1 cup cabbage, shredded
In a medium bowl combine 1 tbsp of oil, 2 tbsp. of Tequila Lime Rub, and shrimp. Mix together until shrimp is entirely coated with seasoning.
Heat 1 tbsp. of oil in skillet over medium-hight heat for 1 minute. Add shrimp and cook 2-3 minutes on each side until cooked through.
Turn off heat and finish with a squeeze of lime.
Mix sour cream (or crema), jalapeño and Tequila Lime BBQ Rub.
Heat flour tortillas
Fill flour tortillas with shrimp and top with cabbage, cream mixture and cilantro. Serve with lime wedges. Enjoy!
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