Monday, August 29, 2016

Lindsey's Mango Shrimp Tacos

The crunch from the slaw and the tang of the cream sauce combined with sweet, juicy shrimp, sharp white cheddar, smooth green salsa and warm doughy tortillas make this recipe a favorite. These hit the spot every time!!

Tip: Sometimes I double the slaw sauce to make it extra creamy. 

Lindsey's Mango Shrimp Tacos
  • 1 bag of fresh tortillas (in the refrigerated department and have not been cooked yet)
  • 1 bag of medium sized shrimp, thawed
  • 2 Tbsp butter
  • 2 limes
  • 2 Tbs honey
  • pinch of salt
  • 4 cups of shredded green cabbage
  • 1/4 cup diced red onion
  • 1 mango diced
  • 1/2 cup mayo1/2 tsp onion powder
  • 2 Tbs white sugar
  • 2 Tbsp of rice vinegar or white vinegar
  • pinch of salt
  • 1 1/2 tsp celery seed

  • 1 bottle of mild green salsa
  • 2 cups white shredded cheddar cheese
  • Sour cream

In a skillet on medium high melt 2 Tbs of butter. Add peeled shrimp, the juice of 2 limes, honey and salt. Stir until shrimp are golden, sweet, and juicy. Set aside and keep warm.

In a large bowl add shredded cabbage, diced, mango, and diced red onion. In a small food processor add mayo, sugar, vinegar, onion powder, salt and celery seed. Blend until creamy. You can add an extra pinch of salt to your liking. Stir into slaw and set aside.

Cook tortillas according to directions on package. Usually 10 seconds on each side in a skillet on medium high (no butter or oil). Assemble tacos with green salsa first, slaw, shrimp and cheese. Top with sour cream. Enjoy!

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