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Ingredients

1 ½ cups lime juice 3 tablespoons olive oil 2 tablespoons chili powder 1 teaspoon mayonnaise 3 pounds uncooked medium shrimp, peeled and deveined ½ cup enchilada sauce ½ (4 ounce) jar diced jalapeno peppers 5 teaspoons honey 3 teaspoons lime juice salt to taste ½ head red cabbage, shredded, or more to taste 2 bunches scallions, chopped 3 tablespoons olive oil 3 tablespoons white vinegar 1 small bunch cilantro, chopped 20 (8 inch) corn tortillas

Nutrition Info

187 calories carbohydrate: 20.9 g cholesterol: 103.7 mg fat: 6.1 g fiber: 3.5 g protein: 13.9 g saturatedFat: 0.9 g servingSize: - sodium: 226.1 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla, top with the sauce and slaw.

20 tacos

The shrimp marinade and the sauce make the dish!