Super Shrimp Tacos with Mango Slaw

Shrimp Tacos
Shrimp Tacos

Love it when I find something this easy and this delicious! The mix of orange from the mango, pink from the shrimp, and green from the avocado made these tacos very appealing…unfortunately you have to trust me on this since I forgot to take a picture! Hate when I do that!

To make this recipe super fast and easy I went to Trader Joes and bought a bag of cooked frozen shrimp and a bag of shredded cabbage.

Thaw and rinse 3/4 lb bag of medium deveined shrimp. Whisk together:
2 T olive oil
juice of 1 lime
2 cloves garlic, minced
1 t cumin
Toss shrimp in marinade and refrigerate for 15 minutes. Meanwhile, prepare the mango slaw.

For the slaw, whisk together the following:
2 T light mayo
1 t Sriracha or other Asian chili sauce (use more if you want a big kick)
juice of 1 lime
1/2 t sugar
1 T water

Toss this dressing with:
3/4 c chopped fresh cilantro
1 12oz bag shredded cabbage
1 mango, peeled and diced

Set slaw aside. Peel and chop 2 ripe avocados, lightly sprinkle with sea salt. Heat large non-stick skillet over low heat with a teaspoon or two of olive oil. Toss out marinade and heat shrimp until just heated through.

Heat flour tortillas or hard corn taco shells according to package directions. Place scoop of slaw on tortilla or in taco, top with shrimp and diced avocado. Serve with a slice of lime. Oh my! I want another!


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