Shrimp Tacos with Mango Slaw
Recently I was able to go on vacation in Cabo, Mexico with my best friends. They made some shrimp tacos (which I ate on tostadas because corn tortillas are apparently hard to find in Cabo!) with mango slaw that were amazing and inspired me to make my own.
I'll be honest, I've not much experience cooking shrimp. I used to avoid it because it freaked me out. I'm certainly not going to devein and detail them if I can avoid it! Why do all that work when you can buy them fresh and ready to go? Shrimp cooks really fast. You want to heat up the pan with butter or oil so that it sizzles when you put the shrimp in the pan. I used garlic butter because it came with the shrimp (always double check ingredients if gluten free). You only need to cook them 2-3 minutes on each side, until they turn pink. You won't want to skip the shrimp marinade. I used a bit of adobo sauce but you can certainly add more.
Coleslaw is so easy to make. Sure, you can buy your own cabbage and carrot to shred but if you want to save time, buy coleslaw lettuce mix ready to go. I used half a 16 oz bag of coleslaw. You can use all mayo for the dressing but I used half Greek yogurt so that I felt a little better about the coleslaw, and usually because I have Greek yogurt to get rid of on the regular. I've found that in general, mayo, sour cream and Greek yogurt can be used interchangeably in many recipes. I often use a combo of both. Anyway, once the slaw is ready you just cut up the mango and mix it together. If you are feeling adventurous you can add some adobo sauce to the slaw! All that is left is to make the tacos! Adobo sauce is just so good to add into many recipes.
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This recipe made about 7 tacos.
- 1 container fresh shrimp (deveined, without tail)
- 2 tbsp greek yogurt
- 3 tsp adobo sauce (more to taste)
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tbsp butter or oil
- 1 mango (chopped)
- 8 oz bag coleslaw mix
- 2 tbsp greek yogurt
- 2 tbsp mayo
- 1 tsp jarred garlic
- 1 tsp garlic salt
Prepare the marinade by adding the shrimp, yogurt, adobo sauce, cumin and garlic salt to a gallon ziplock bag. Close the bag and mix so the shrimp is well coated. Put in the fridge to marinade for a few hours.
When you are ready to cook, heat some oil or butter (garlic butter is best) on a sauce pan on medium heat. Allow the pan to get hot before dumping in the shrimp from the ziplock bag. The pan should be hot enough that you hear it sizzle. Spread the shrimp out evenly.
Cook the shrimp for 2-3 minutes on each side until the shrimp turns pink.
Add half the bag of slaw mix to a big bowl and add mayo, greek yogurt, jarred garlic, garlic salt and cut up mango. Stir together.
Feeling adventurous? Add some adobo sauce to the slaw.Heat up your tortillas, add some shrimp and top with mango coleslaw.