From quesadillas to tacos, we’re still celebrating Cinco de Mayo days after it ended because who doesn’t love tacos on Tuesday?!
We had a lot of leftovers from last nights cauliflower quesadillas so I wanted to use the leftovers in a new way. I used the pineapple and cilantro in the slaw and salsa, my homemade chili seasoning on the shrimp and the leftover tortillas for the taco shells. The shrimp was in the freezer already from when I bought it on sale a few weeks back, so I didn’t have to even go and buy any (winning!).
I gave this to Amelia tonight, and I have to admit, she didn’t love it. It absolutely tastes great, but she’s not a seafood lover and that’s ok. Shrimp is a hard thing to learn to like as a kid, but I still want to expose her. On the other hand, Matilda is still in the phase of eating anything and everything, so she gobbled it right up (I made hers without the chili seasoning though!). So did Trevor and so did I!
Mango Salsa Shrimp Tacos
Ingredients
Avocado Slaw:
- 8 ounces coleslaw mix
- 1/2 a container pre-made Guacamole
- 3 tablespoons plain yogurt
- Juice of a lime
- 1 tablespoon chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
Mango Salsa:
- 2 mangos, peeled and diced
- 1/4 cup packed cilantro leaves, chopped
- Juice of a lime
- 1/4 teaspoon chili powder
- Kosher salt and freshly ground black pepper to taste
Shrimp:
- 1 pound large uncooked shrimp, peeled and deveined
- 1 teaspoon chili seasoning
- Kosher salt and freshly ground black pepper, to taste
- 8 corn tortillas
Directions
- To make the avocado slaw, whisk together the guacamole, yogurt, lime juice, cilantro, salt and pepper in a large bowl. Add in the coleslaw mix and stir together until thoroughly coated. Cover and refrigerate until ready to serve.
- Next, make the mango salsa: combine all of the ingredients for the mango salsa together in a medium sized bowl and stir together until combined. Cover and refrigerate until ready to serve.
- Next, make the shrimp: preheat grill to medium high and oil the grill grates. In a large bowl toss together the shrimp with the spices until coated then thread them onto skewers. Grill the shrimp for approximately 1 minute per side or until pink and starting the curl. Alternatively, you can cook the shrimp in a pan until they turn pink on each side.
- Grill the corn tortillas until slightly charred and crisp around the edges. Place approximately 4 of the shrimp into each tortilla. Top with the avocado slaw and mango salsa and serve immediately. Enjoy!
Season Generously 