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Chili Shrimp Tacos with Coconut Coleslaw & Mango Salsa
Chili Shrimp Tacos with Coconut Coleslaw & Mango Salsa
- Recipe Submitted by Cobb on 12/06/2014
Category: Healthy Recipes, Dinner Party, Salads, Fish
Ingredients List
- 1 lb shrimp, peeled and deveined
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp ground cumin powder
- ½ tsp salt (I used sea salt)
- ~~ Coconut Coleslaw ~~
- (Visit NatashasKitchen.com to print coconut coleslaw recipe)
- ~~ Mango Avocado Salsa ~~
- ½ small Red Onion, finely diced
- 2 Tbsp of canned hot Jalapenos, finely chopped
- ¼ 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
Directions
~~ Prepping the Shrimp ~~
Combine ½ tsp chili powder, ½ tsp cayenne pepper, ½ tsp cumin and ½ tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.
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 (they're easier to eat if chopped).
~~ Mango Salsa ~~
In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, ¼ bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
~~ Assembly ~~
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.
Place â…™th of the shrimp on each taco (I like to make it an assembly line and have everyone make their own taco, that way I can focus on what's important; like eating my taco!) Add â…™th of the coleslaw (it seems like a lot but you'll thank me later), top with â…™ of the mango salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate because they are even more amazing with a good squeeze of fresh lemon juice over the top.
Combine ½ tsp chili powder, ½ tsp cayenne pepper, ½ tsp cumin and ½ tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.
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 (they're easier to eat if chopped).
~~ Mango Salsa ~~
In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, ¼ bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
~~ Assembly ~~
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.
Place â…™th of the shrimp on each taco (I like to make it an assembly line and have everyone make their own taco, that way I can focus on what's important; like eating my taco!) Add â…™th of the coleslaw (it seems like a lot but you'll thank me later), top with â…™ of the mango salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate because they are even more amazing with a good squeeze of fresh lemon juice over the top.
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