Shrimp Tacos With Mango Slaw Recipes

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SHRIMP TACOS WITH MANGO SLAW



Shrimp Tacos With Mango Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving
2 limes (1 juiced, 1 cut into wedges)
1/2 teaspoon sugar
3/4 cup fresh cilantro
3/4 pound medium shrimp, peeled, deveined and halved crosswise
1 14-ounce package coleslaw mix
1 mango, peeled and sliced into thin strips
1/2 small red onion, thinly sliced
Kosher salt
2 teaspoons vegetable oil
12 hard taco shells

Steps:

  • Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
  • Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
  • Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

Nutrition Facts : Calories 435 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 493 milligrams, Carbohydrate 43 grams, Fiber 5.5 grams, Protein 22 grams, Sugar 10 grams

SHRIMP TACO WITH MANGO SLAW



Shrimp Taco With Mango Slaw image

Make and share this Shrimp Taco With Mango Slaw recipe from Food.com.

Provided by Batmans Chef

Categories     One Dish Meal

Time 23m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 13

3 tablespoons mayonnaise
1 teaspoon Asian chili sauce
2 limes, divided
1/2 teaspoon sugar
3/4 cup fresh cilantro, divided
3/4 lb medium shrimp, peeled, deveined and halved crosswise
1 (14 ounce) package coleslaw mix
1 mango, peeled and sliced into thin strips
1 tablespoon water
1/2 small red onion, thinly sliced
kosher salt
2 teaspoons vegetable oil
12 hard taco shells

Steps:

  • 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
  • 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
  • 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
  • 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
  • 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
  • * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.

Nutrition Facts : Calories 261.9, Fat 10.2, SaturatedFat 2.3, Cholesterol 73.5, Sodium 486.9, Carbohydrate 33.8, Fiber 4.5, Sugar 11.5, Protein 11.2

SHRIMP AND MANGO TACOS



Shrimp and Mango Tacos image

This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas

Steps:

  • Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
  • Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams

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