Hello Guys, Today i came with a recipe of tacos, you can tell also quick snacks or may be dinner or may be party time…..

     Lets Start  

Relish the kinds of summer with these Barbecued Shrimp Tacos, finished off with a fiery Rich Cilantro
Sauce. Ideal for a fast weeknight supper or a patio bar-b-que, these tacos make certain to dazzle
your taste buds.

INGREDIENTS

FOR 10 TO 12 TACOS

• 1kg shrimp (2.20 lb), peeled shell and deveined
• paprika powder - 1 teaspoon
• Garlic powder -  1 teaspoon 
• Dried oregano - ½ teaspoon 
• Toasted and Ground cumin - 1 teaspoon 
• Red pepper pieces - ½ teaspoon 
• Kosher salt - ½ teaspoon
• Olive oil - 4 tablespoons 

CILANTRO CREAMY SAUCE

• Sour cream -1 cup (approx 230 g)
• Finely chopped fresh cilantro - 3 tablespoons 
• Fresh green lime zest - 1 teaspoon
• Kosher salt - ¼ teaspoon 
• Fresh lime juice - 2 tablespoons 

COLESLAW

• Finely julian cut green cabbage - 1 ½ cups  (approx 150 g)
• Finely julian cut  red cabbage - 1 ½ cups (approx 150 g)
• Minced jalapeno - 1 tablespoon

ASSEMBLE ITEMS

• Corn tortillas - 24 pieces or Plain parathas - 24 pieces
• Fresh coriander leaves
• Wedges of Lime

EQUIPMENT FOR GRILLING

• Bamboo skewers or metal skewers

METHOD

• In a huge bowl, seasoning the shrimp with the paprika, garlic powder, oregano, cumin, flakes of red chilli, and salt. mix it gently to mix all items well together.
• skewer the shrimp in any skewer which is i told you before, jabbing through the top and lower part of each shrimp and pushing down to the lower part of the stick. then continue to do to fill the sticks as a whole, around 4 shrimp for each stick.
• Just before you put the shrimp on the barbecue, brush each stick with a liberal measure of olive oil to non stick in grill, if you not brush oil it will be stick in grilled may be chances to brake your prawns.
• Barbecue over high intensity for 3 minutes, brush the top side with more olive oil, flip, and cook for 3 extra minutes, until the shrimp are dark. Take out  from the barbecue and remove the shrimp from the sticks.
• Make the coriander creamy sauce: In a medium bowl, mix together the sour cream, cilantro, lime zest, salt, and lime juice.
• Make the coleslaw: In a huge bowl, consolidate the green cabbage, red cabbage, and jalapeño. Pour half of the sauce over the cabbage, saving the other half for serving, and throw to consolidate.
• Collect the tacos: Add a portion of the slaw to the tortillas, trailed by the shrimp. Top with the rich cilantro sauce, more cilantro, and a crush of lime juice.
• Enjoy! your whenever you want as your dinner or snack or on your party time…….

THANK YOU……