Shrimp Tacos with Coconut Coleslaw and Mango Salsa
User Reviews
5
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Prep Time
50 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
6 big tacos
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Course
Main Course
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Cuisine
Hawaiian
Shrimp Tacos with Coconut Coleslaw and Mango Salsa
Description
Shrimp are seasoned with a blend of chili powder, cayenne pepper, cumin, and salt, then sautéed in olive oil until just done, maintaining a tender texture with a moderate spicy kick. The coconut coleslaw, prepared separately following a detailed recipe, adds a creamy crunch with tropical notes. The mango avocado salsa provides a fruity, tangy contrast with diced mango, avocado, red onion, jalapeños, cilantro, and fresh lemon juice, enhancing the tacos' refreshing profile. Corn tortillas are heated in a skillet with olive oil until golden on one side, creating a warm and soft but slightly crispy base that holds the fillings. Assembled together, the shrimp, coconut slaw, and mango salsa create a dish that is both vibrant in flavor and texture, balancing heat, sweetness, and cool creaminess.
Ingredients
- 1 lb Shrimp peeled and deveined
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt I used sea salt
Coconut Coleslaw
- Visit NatashasKitchen.com to print coconut coleslaw recipe
Mango Avocado Salsa
- 1/2 red onion finely diced, small
- 2 Tbsp hot jalapenos finely chopped, canned
- 1/4 cilantro bunch
- 1 Mango diced, fresh
- 1 avocado diced
- 3 Tbsp lemon juice fresh
To Serve:
- 12 corn tortillas small, white
- 1 tomato diced, medium
- 1 lemon cut into 6 wedges
Instructions
Prepping the Shrimp:
- Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 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).
Prep your Coconut Coleslaw:
- Visit: https://natashaskitchen.com/2014/04/01/creamy-coconut-coleslaw-recipe/ for the full recipe & tutorial.
Mango Salsa
- In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 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 1/6th 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 1/6th of the coleslaw (it seems like a lot but you'll thank me later), top with 1/6 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.
User Reviews
Overall Rating
5
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