1 package fresh whole wheat or corn tortillas
1 lb large shrimp, shelled and deveined
1 tbsp lime juice
1 tbsp canola oil
1 tsp honey
Pinch of chili flakes
2 avocados, diced
2 medium tomatoes, chopped
1/2 medium red onion, finely diced
1/2 cup. fresh cilantro, chopped
2 tbsp lime juice
3 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 cup sour cream, garnished with lime zest
- Combine the marinade ingredients in a glass bowl and add thawed shrimp.
- Preheat barbecue on MEDIUM for 10 minutes. Meanwhile, prepare salsa by combining all ingredients in a medium glass bowl and set aside. Brush the cooking grids with vegetable oil. Grill shrimp 2 minutes per side, until the shrimp becomes opaque and curls. As the shrimp are cooking, heat up the tortillas by placing them on the top rack of the barbecue.
- Assemble wraps by layering shrimp and salsa in the wrap, top with sour cream, fold and serve.