Thai Curry Shrimp Tacos

3 cups very thinly sliced red cabbage

1/2 cup shredded carrot

1/4 cup very thinly sliced red onion

1/4 chopped fresh cilantro

1/4 cup rice vinegar

2 tbsp honey

3/4 tsp salt

1 lb shrimp, peeled and tailed removed (31-40 ct)

2/3 cup Summer Fresh Thai Curry Sauce, divided

8 corn tortillas, warmed (7 inch/18 cm)

1/4 plain, fat-free Greek yogurt

1/4 cup finely chopped green onion

1 red Thai chili pepper, thinly sliced on an angle (optional)

1. Toss the cabbage with the carrot, red onion, cilantro, vinegar, honey and tsp salt. Chill for 30 minutes. Meanwhile, soak 8 wooden skewers in cold water for 30 minutes.

2. Toss the shrimp with the remaining salt, pepper and half the Summer Fresh Thai Curry Sauce. Thread onto the skewers.

3. Preheat the grill to medium-high; grease the grate well. Grill, turning and basting with the remaining Summer Fresh Thai Curry Sauce, for 5 to 7 minutes or until well-marked and cooked through.

4. Divide the cabbage slaw evenly between the tortillas. Remove the shrimp from the skewers and place over the coleslaw. Garnish with yogurt, green onion and chili pepper (if using).

Tip: Make the coleslaw up to 1 day in advance.

Tip: This recipe is great for anyone following a gluten free lifestyle.

Serves 4 Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

Calories per serving: 294, Fat 18 grams, Cholesterol 78 mg, Sodium 672 mg, Carbohydrates 26 grams, Fibre 4 grams, Sugar 1 grams, Protein 9 grams