Shrimp Tacos with Mango Slaw

This mango slaw is so addicting. I had to quickly stop myself from eating all of it out of the bowl before we even stuffed the tacos with it! This is a great weeknight meal that will take all of 30 minutes from start to finish. It is fresh, simple and bursting with flavor from the fresh cilantro and lime juice.  If you are not a shrimp fan, the beauty of this dish is that you can easily substitute the shrimp with fish or chicken and it would still be a fantastic dish.

Adapted from Food Network

You Will Need:
  • 3 Tbsp light mayonnaise
  • 1 tsp Sriracha , plus more for serving
  • 2 limes (1 juiced, 1 cut into wedges)
  • 1/2 tsp sugar
  • 1/4 cup fresh cilantro; finely chopped
  • 3/4 lb medium shrimp, peeled, deveined and halved crosswise
  • 1 14 oz package coleslaw mix
  • 1 mango, peeled and sliced into thin strips
  • 1/2 small red onion, diced
  • Kosher salt
  • 2 tsp vegetable oil
  • salt
  • pepper
  • old bay
  • 8 soft taco shells

Here We Go:
  • With a wooden spoon, mix the mayonnaise, Sriracha, lime juice, sugar, cilantro and 1 Tbsp water together in a small bowl
  • In another bowl, add coleslaw mix, mango and red onion
  • Pour dressing over salad mixture and stir
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat
  • Add the shrimp and, while cooking, season with salt, pepper and a dash of old bay
  • Stir shrimp occasionally, until opaque, about 3 minutes
  • Transfer the shrimp to a plate
  • Warm the taco shells as the label directs
  • Fill the soft tacos with the shrimp and some lots of slaw
  • Serve with the lime wedges and more Sriracha
  • Refrigerate any extra slaw for up to 3 days

Serves 4
Happy Feasting!

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