Shrimp Tacos With Mango Citrus Slaw Recipes

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SHRIMP TACOS WITH MANGO CITRUS SLAW



Shrimp Tacos with Mango Citrus Slaw image

Provided by Jenna

Yield 8

Number Of Ingredients 19

1/4 cup of lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
1 bag of preshredded coleslaw with carrots
1 mango diced
1 avocado diced
3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper
25 Jumbo Shrimp
Canola Oil or Cooking Spray
8 Flour Tortillas

Steps:

  • Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Toss on coleslaw with chopped mango and avocado. You do not need all dressing, just to your liking.
  • Brush the top of the shrimp with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the shrimp, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the shrimp over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the shrimp should be just firm when squeezed lightly on the sides. Remove the shrimp to a platter and let rest for a few minutes.
  • Grill the flour tortillas on the until toasted.
  • Assemble the tacos. Shrimp and then cabbage mango slaw on top. Use whatever kind of sauce you like on top.
  • Serving size: 1 taco

Nutrition Facts : ServingSize 1 taco, Calories 269, Fat 8.5, Carbohydrate 42g, Fiber 5.2, Protein 9

SHRIMP TACO WITH MANGO SLAW



Shrimp Taco With Mango Slaw image

Make and share this Shrimp Taco With Mango Slaw recipe from Food.com.

Provided by Batmans Chef

Categories     One Dish Meal

Time 23m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 13

3 tablespoons mayonnaise
1 teaspoon Asian chili sauce
2 limes, divided
1/2 teaspoon sugar
3/4 cup fresh cilantro, divided
3/4 lb medium shrimp, peeled, deveined and halved crosswise
1 (14 ounce) package coleslaw mix
1 mango, peeled and sliced into thin strips
1 tablespoon water
1/2 small red onion, thinly sliced
kosher salt
2 teaspoons vegetable oil
12 hard taco shells

Steps:

  • 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
  • 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
  • 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
  • 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
  • 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
  • * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.

Nutrition Facts : Calories 261.9, Fat 10.2, SaturatedFat 2.3, Cholesterol 73.5, Sodium 486.9, Carbohydrate 33.8, Fiber 4.5, Sugar 11.5, Protein 11.2

SHRIMP TACOS WITH MANGO SLAW



Shrimp Tacos With Mango Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving
2 limes (1 juiced, 1 cut into wedges)
1/2 teaspoon sugar
3/4 cup fresh cilantro
3/4 pound medium shrimp, peeled, deveined and halved crosswise
1 14-ounce package coleslaw mix
1 mango, peeled and sliced into thin strips
1/2 small red onion, thinly sliced
Kosher salt
2 teaspoons vegetable oil
12 hard taco shells

Steps:

  • Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
  • Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
  • Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

Nutrition Facts : Calories 435 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 493 milligrams, Carbohydrate 43 grams, Fiber 5.5 grams, Protein 22 grams, Sugar 10 grams

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