Happy Monday ya’ll! *cue Bonnie Raitt* Oooo–Let’s give em something to TaCooOooO-boutttttt…Let’s give em something to TACO-bouuutttt…I don’t know why that gets stuck in my head whenever we make tacos at home, but it does. If you’re still trying to figure out dinner this week, I have something for you- just in time for Taco Tuesday!

One of the things I love most about this recipe is how colorful it is. Sorry, I’m an artist and bright purple cabbage and green lime zest with crunchy jalapenos really gets me. These tacos are as much of a flavor-burst as they are a color burst.

This easy recipe is something that was on heavy rotation in my house this summer. It’s also pretty fast to throw together and still satisfying these warm/early fall nights, even after work. Mostly because you can defrost and marinate shrimp in no time and make the slaw and sour cream sauce while you wait.

I love that there is also minimal clean up for this recipe (not pots and pans just a few bowls) and I will keep grilling until there is snow on the ground -and then some.

I like to add some avocado on the side if we have it on hand, or Spanish style rice and some beans. Now get grilling before we all turn into icicles and stay tuned, I promise some hearty fall recipes are in the works.

Marinated Shrimp Tacos with Spicy Cabbage Slaw

For the shrimp marinade:

•  1 pound fresh or frozen medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp chili powder
• ¼ tsp salt
• ¼ tsp smoked paprika (optional)

Red Cabbage Slaw:

• Half a head of red cabbage thinly chopped
• Zest and Juice of 1 whole lime
• 1-2 jalapenos minced

Sour Cream sauce:

• 1 cup sour cream
• juice of half a lime
• 1 tsp smoked paprika

Combine ingredients for the shrimp marinade and let sit for about 30min. While that is marinating, prep your slaw by mixing the cabbage, lime juice, zest, and jalapenos, set aside. Mix together your ingredients for the sour cream sauce and also set aside. Skewer your shrimp with metal (or soaked bamboo) skewers and grill on a high heat for about 5-10 minutes, turning once, until opaque. Serve with warm corn tortillas.