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Shrimp Tacos with Roasted Corn Slaw

Sheryl
  • 2018 minutes
  • Serves 6

INGREDIENTS

1 lb

Shrimp, fresh or frozen medium

2 cups

Cabbage

2 tbsp

Cilantro, fresh

1 cup

Corn, frozen whole kernel

6 cloves

Garlic

1 tsp

Chipotle chile pepper with sauce

1 tbsp

Lime juice

2 tbsp

Mayonnaise

1 tbsp

Brown sugar, light packed

3/4 tsp

Salt

2 tbsp

Rice vinegar

2 tbsp

Vegetable oil

12

(6-inch) corn tortillas

2 tbsp

Water, hot