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Shrimp Tacos with Mango Slaw
| Servings | Prep Time |
| 12tacos | 30minutes |
| Cook Time | Passive Time |
| 10minutes | 20minutes |
|
|
Ingredients
Shrimp
- 24oz jumbo raw shrimp, peeled and deveined
- 1/2cup olive oil
- 1 lime, zested
- 1/4cup lime juice
- 2tbsp honey
- 1tsp cilantro
- 1/2tsp salt
Mango Slaw
- 1 mango, sliced
- 2small red fresno peppers
- 1/4 cabbage, shredded (about 1 cup)
- 1/4 red onion, thinly sliced
- 1bunch cilantro, roughly chopped
- 1tbsp olive oil
- 1 lime, juiced
- 1tbsp honey
- 1/2tsp red pepper flakes
- 1/4tsp salt
- 12 corn tortillas
Instructions
- Starting with the marinade for the shrimp, combine the olive oil, lime zest, lime juice, honey, cilantro, and salt in a large bowl. Whisk everything together and taste for seasoning. Add more salt, lime juice, or honey if necessary. Toss in the shrimp, cover with plastic wrap, and let it marinate in the fridge for 15-20 minutes while you work on the mango slaw.
- Add ice water in a small bowl, then toss in sliced red onions. Leave in for about 10 minutes. This will take away the sharp onion flavor from the raw onions and enhance their sweetness. If you like the sharp flavor, then feel free to skip this step.
- In a bowl, add the mango, peppers, cabbage, soaked and drained onions, and cilantro. Toss together.
- In a small bowl (I prefer a measuring cup), whisk together olive oil, lime juice, honey, red pepper flakes, and salt. Taste for seasoning, then pour onto the mango slaw and toss to coat. Set aside.
- Preheat your grill on medium heat. I used an indoor grill that you can put on the stove. If you don’t have an indoor grill and you don’t have or don’t want to use an outdoor grill, then feel free to do this in a pan on the stove.
- Grill shrimp for 2-3 minutes on each side until the shrimp is pink and opaque.
- Assemble your tacos! I put 3 shrimp per taco, topped with mango slaw, extra cilantro, and a squeeze of lime.
