Shrimp Tacos with Jalapeño Mango Slaw and Chipotle Crema
Ingredients
FOR THE MANGO SLAW:
- 8-10 oz bag coleslaw mix (~3.5 cups)
- 2 jalapeños, seeded and finely diced (you can always start with 1 jalapeño and gauge the spice level)
- 1 red bell pepper, diced
- 2 ripe mangos, diced
- Juice of 3 small limes
- 2 green onions, sliced, green parts only
- 1/3 cup chopped cilantro
- Salt + pepper, to taste
FOR THE CHIPOTLE CREMA (this is optional, but adds so much flavor!)
- 1/2 cup sour cream
- 2-3 tsp diced chipotle chiles in adobo sauce, or you can simply add the sauce from the can)
- Juice of 1 small lime
- Water, to thin out, as needed
FOR THE TACOS:
- 8 corn or flour tortillas, lightly charred over a gas stove or warmed up
- 1 lb shrimp, peeled and deveined, tails removed
- salt + pepper
- 1/2 Tablespoon taco seasoning
- 1/2 tsp garlic powder
- Guacamole, or just mash up a few haas avocados with lime juice, salt and pepper and call it a day!
Instructions
- To prepare the slaw, add all items to a medium sized mixing bowl and toss together. Season to taste with salt and pepper and set aside.
- To prepare the crema, add items to a small bowl and stir to combine. Add water or lime juice as needed to thin it out so it’s easy to drizzle. You can also do this in a food processor to get it nice and creamy.
- To prepare the shrimp, pat dry with a paper towel then season with taco seasoning, garlic powder, salt + pepper. Heat a cast iron skillet over medium high heat, once hot, add a few T olive oil and shrimp. Cook for 2-3 minutes per side until fully cooked through. Transfer to a plate on the side.
- Assemble the tacos by spreading a generous amount of mashed avocado inside each tortilla, followed by seared shrimp, mango slaw, and chipotle crema. Serve with lime wedges and enjoy!!!
