These shrimp tacos are super easy and quick to make, making them perfect for a busy day! We like to use the leftover pico and coleslaw in other recipes throughout the week as well.
Here's what you'll need!
Ingredients
Frozen Shrimp 1 Roma Tomato Half a White Onion 1 Clove of Garlic Bunch of Cilantro 1 Avocado 2 Limes 1 Jalapeno 1 Package of Coleslaw 1 Mango 1 tsp White Wine Vinegar 1 tsp Sugar 2 tbsp Mayonnaise 2 tsp - 1 tbsp Sriracha Olive Oil Salt Cumin Chilli Powder Garlic Powder Smoked Paprika
Instructions
Make the pico by dicing the tomato, white onion, the jalapeno (use as much or little as you want), salt, a squeeze of lime and some roughly chopped cilantro
Make the mango slaw by dicing up 1 mango and adding to a bowl, add in 1-2 cups of coleslaw mix and add in white wine vinegar, lime, sugar, and salt to taste, as well as roughly chopped cilantro
Make the avocado crema by blending 1 avocado, the juice of 1/2 a lime, minced garlic, cilantro and a bit of water
Blend until smooth
Heat a pan on medium-high and add 1tbsp of olive oil
Once hot add shrimp to the pan
Add in cumin, chilli powder, garlic powder and smoked paprika
Cook until fully cooked and pink - about 2-3 minutes each side
While shrimp cooks, make the spicy mayo by combining mayonnaise, lime, and sriracha
Assemble tacos- I like to do coleslaw, pico, shrimp, avocado crema, spicy mayo
Enjoy!
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