Shrimp Tacos with Coconut Coleslaw & Mango Salsa
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin powder
- 1/2 tsp salt, I used sea salt
Mango Avocado Salsa
- 1/2 small Red Onion, finely diced
- 2 Tbsp of canned hot Jalapenos, finely chopped
- 1/4 bunch of cilantro
- 1 fresh Mango, diced
- 1 avocado, diced
- 3 Tbsp fresh Lemon Juice
To Serve
- 12 Small white corn tortillas
- 1 medium tomato, diced
- 1 Lemon cut into 6 wedges
Instructions
- 1
Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.
- 2
Heat a large skillet over medium/high heat. Swirl in 1-2 Tbsp olive oil and saute about 1 min per side, or until pink and cooked through. Remove from pan and set aside. Once shrimp are cooled, chop into large pieces if desired.
1 min - 3
Visit: https://natashaskitchen.com/2014/04/01/creamy-coconut-coleslaw-recipe/ for the full recipe & tutorial.
- 4
In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
- 5
When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp olive oil. Stack 2 tortillas on top of each other and once the oil is hot, saute until the bottom is golden (no need to flip the tortillas). You'll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.
- 6
Place 1/6th of the shrimp on each taco. Add 1/6th of the coleslaw, top with 1/6 of the mango salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate and squeeze fresh lemon juice over the top.
