Flavorful grilled shrimp tacos and a creamy cilantro lime slaw.
Place two cups or shredded cabbage in a large bowl.
In a separate bowl combine the greek yogurt, 2 cloves minced garlic, chopped cilantro, fresh lime juice and lime zest. Mix well (for a smoother dressing, pulse for 20 seconds in a food processor).
Add Salt to taste.
Pour the dressing over the cabbage and mix well to coat.
Refrigerate until serving.
In a small bowl combine 2 cloves minced garlic, chili powder, cumin, onion powder, salt and 2 Tablespoons Mazola Corn Oil.
Add shrimp and toss to coat. Cover and place in the refrigerator to marinate for at least 15 minutes (and up to overnight).
Arrange shrimp on skewers for grilling.
Coat grill grates with remaining Mazola Corn Oil.
If you aren't using a grill shrimp can be sauteed in a single layer using a skillet on the stovetop.
Cook shrimp over medium heat until they just turn pink, about 2 minutes per side.
Remove the shrimp from the skewers to serve.
Serve shrimp with fresh tomatoes, sliced avocado, cilantro lime slaw, quartered limes and warm tortillas.