Shrimp Tacos with Coconut Coleslaw and Mango Salsa
Try this Shrimp Tacos with Coconut Coleslaw and Mango Salsa recipe.
Try this Shrimp Tacos with Coconut Coleslaw and Mango Salsa recipe.
- 1 medium tomato diced
- 1/2 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 lb shrimp peeled and deveined
- 3 tbsp fresh lemon juice
- 1 avocado, diced
- 1/2 small red onion finely diced
- 1/2 tsp salt (i used sea salt)
- 1/2 tsp ground cumin powder
- (visit natashaskitchen.com to print coconut colesl
- 2 tbsp of canned hot jalapenos finely chopped
- 1/4 bunch of cilantro
- 1 fresh mango diced
- 12 small white corn tortillas
- 1 lemon cut into 6 wedges
- Carbohydrate 4.78272634492329 g
- Cholesterol 114.910067066667 mg
- Fat 1.4539588335 g
- Fiber 0.636225005871057 g
- Protein 15.861095057852 g
- Saturated Fat 0.264479162266667 g
- Serving Size 1 1 Serving (136g)
- Sodium 116.665326266716 mg
- Sugar 4.14650133905223 g
- Trans Fat 0.410149812666667 g
- Calories 97 calories
Step-by-step
- Combine ½ tsp chili powder, ½ tsp cayenne pepper, ½ tsp cumin and ½ 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).
- In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, ½ bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
- 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 ⅛ of the shrimp on each taco. Add ⅛ of the coleslaw, top with ⅛ of the mango salsa and finally stud the top with some freshly diced tomatoes.
- Put a wedge of lemon on each plate.
My Go-To Summer Taco Recipe: A Burst of Flavor in Every Bite
As a busy working mom, finding quick and healthy meals that the whole family will love is a constant challenge. But lately, my absolute go-to has become these Shrimp Tacos with Coconut Coleslaw and Mango Salsa. They're incredibly flavorful, surprisingly easy to prepare, and they're always a hit, even with my picky eaters! The vibrant colors alone are enough to brighten up any weeknight dinner.
The beauty of this recipe lies in its versatility. It's adaptable to whatever ingredients I have on hand. Sometimes I’ll swap out the mango for pineapple or peaches, depending on what’s in season at the farmer's market. The coconut coleslaw provides a creamy, refreshing counterpoint to the spicy shrimp, while the fresh mango salsa adds a burst of sweetness and tang. It's the perfect harmony of textures and tastes. The shrimp cooks up quickly, which is a lifesaver on busy weeknights. And the assembly is a fun activity that the kids can even help with! It's a great way to get them involved in the cooking process and excited about healthy eating. This recipe is much more than just a meal; it’s a celebration of fresh, vibrant flavors that's perfect for a casual weeknight dinner or a fun get-together with friends.
Beyond the Recipe: A Taste of Summer
For me, these tacos represent more than just a delicious meal. They're a taste of summer – the sunshine, the warm breezes, and the long days filled with laughter and good company. The bright colors and refreshing flavors evoke the feeling of summer holidays spent by the beach, even if I’m just sitting at my kitchen table. The ease of preparation is crucial for a busy life – no long prep times or complicated techniques. Just fresh, delicious ingredients brought together in a way that nourishes both body and soul. And that, I believe, is the true essence of good food.
A Few Tips for Taco Perfection:
Shrimp Selection: I always recommend using high-quality shrimp for the best flavor. Look for firm, plump shrimp with a fresh, ocean-like scent.
Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder taco, reduce or eliminate it entirely.
Tortillas: White corn tortillas are my personal favorite, but feel free to experiment with other varieties, such as flour tortillas or even lettuce wraps for a low-carb option.
Make it a Party: This recipe is perfect for a casual gathering. Set up a taco bar and let everyone customize their own tacos with their favorite toppings. It's a fun and interactive way to share a meal with friends and family.
Leftovers? If you happen to have leftovers (which is rare in my house!), they make a great lunch the next day. Simply reheat the shrimp and assemble your tacos as usual. You can also use the coleslaw as a topping for other dishes, like grilled chicken or fish.
So, the next time you're looking for a delicious, healthy, and easy meal, give these Shrimp Tacos with Coconut Coleslaw and Mango Salsa a try. You won't be disappointed. They’re my secret weapon for transforming a hectic weeknight into a moment of culinary joy.
