Shrimp Taco’s

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These Shrimp Taco’s With Cabbage Slaw & Mango Salsa are the perfect weeknight meal when you are looking for something that is Light and Full of Flavor.

I love Taco’s. They are a fun and easy way to get a dinner on the table that is nutritious and flavorful in a short amount of time. They are a great way to appeal to a variety of appetites. Weather they are filled with Chicken, Beef, Shrimp or even a vegetarian version filled with vegetables or beans, the combination of flavors are endless.

I have to say these Shrimp Taco’s With Cabbage Slaw & Mango Salsa are one of my new favorites. The spicy shrimp are off set by the Crunchy Cabbage Slaw and the juicy Mango Salsa then topped with a creamy Cilantro and Green Onion Dressing then sprinkled with a salty Cojito Cheese that rounds the dish together. Best of all with a small bit of prep work, you can have your family at the table eating in no time.

Prep For Making Shrimp Taco’s

If you would like to get this meal on the table even quicker, there are a couple of things that you can do in advance to prepare for it.

  • Soft Shell Flour Tortillas: Now you can buy store bought tortillas and they would work just fine. But if you are looking for a soft and chewy Tortilla that has great flavor, then you have to give these a try. I always have a batch made and stored in the freezer in a ziplock bag layered between wax paper ready to pull out and defrost. It makes weeknight meals that much easier to prepare.
  • Cilantro and Green Onion Dressing: The dressing can definitely be made a day in advance. Just combine the ingredients and store in a squeeze bottle, until ready to use.
  • Cabbage Slaw: This Cabbage Slaw can be made the day before. In fact it is better when made the day before. It gives the cabbage a chance to soften slightly and absorb the Cilantro and Green Onion Dressing
  • Mango Salsa: I like to make the Mango Salsa a day or two in advance because it allows all the flavors to blend together.

Ingredients Needed:

  • Soft Flour Tortillas: Store bought or make your own. I suggest making your own, but you do you.
  • Avocado: You will want to use a ripe avocado. They should have a slight give when gently squeezed, or if it still has the stem in tack and can be removed easily, while still being green underneath, it is ripe enough to eat.
  • Olive Oil: A good extra virgin olive oil will do
  • Green Onions: Clean and trim both bottom roots off and about one inch off the tops. Peel away any mushy or damaged leaves.
  • Cilantro Leaves: Leaves should be bright green not pale. Rinse, dry and remove the stems.
  • Garlic: Remove the skins and mince up very finely.
  • Limes: They will add a tart acidity to the taco’s, which will pair well with the other ingredients.
  • Greek Yogurt: I like to use a plain full fat yogurt.
  • Spices: A combination of onion powder, garlic powder, cumin, cayenne pepper and chili powder when combined adds a warm spicy flavor to the dish.
  • Shrimp: Of course, the headliner of the dish. You want them cleaned and tails removed.
  • Green Cabbage: I like to buy a small head so that it is fresh. Then slice it into very thin slices.
  • Cotija Cheese: A salty cows milk cheese that is firm in texture, very simulator to Feta Cheese that is common in Mexican dishes.
  • Mango: When choosing a mango, it should be orange to red in color, depending on the variety and the skin should give slightly when pressed on.
  • Red Onion: Should be firm to the touch.
  • Jalapeño Pepper: Seeds and ribs removed.
Shrimp Taco’s
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Shrimp Taco’s

Recipe by Brenda

The perfect weeknight meal, when you are looking for something that is light yet full of bold flavor.

Ingredients
For The Shrimp

  • 1/2 Teaspoon onion powder

  • 1/2 Teaspoon garlic powder

  • 2 Teaspoons chili powder

  • 1 Teaspoon Cumin

  • 1/4 Teaspoon cayenne pepper

  • 1/2 Teaspoon salt

  • For The Cilantro Green Onion Dressing

  • 1/4 Cup olive oil

  • 1/2 Cup plain greek yogurt

  • 1/3 Cup Cilantro

  • 1/3 Cup green onions

  • 2 Cloves garlic

  • 1/2 Teaspoon salt

  • 2 Limes, juiced

  • 2 Tablespoons water

  • Mango Salsa

  • 1 Large Mango, peeled and diced

  • 1/4 Cup diced red onion

  • 1 Small jalapeño pepper, dices

  • 2 Tablespoons chopped cilantro

  • Juice of 1 lime

  • For The Fixings

  • 1 Pound shrimp, peeled and deveined, tails removed.

  • 8 to 10 Soft Flour Tortillas

  • 2 Cups shredded green cabbage

  • 1 Avocado

  • 1/3 Cup Cotija Cheese, broken into small pieces

  • 2 to 3 Limes

Directions

  • Start by making the cilantro green onion dressing. Place the olive oil, yogurt, cilantro, green onion, garlic cloves, salt and lime juice in the bowl of a food processor. Pulse several times until combined and smooth. If needed, add water to thin, pulse several times to combine.
  • Place the sliced cabbage in a medium bowl. Pour half of the cilantro green onion dressing on top and toss to coat. Set to the side.
  • Prepare the Mango salsa by peeling and dicing a ripe mango and placing it in a small bowl along with the red onion, jalapeño pepper, cilantro and lime juice. Toss to combine. Set to the side.
  • For the shrimp, using a paper towel, pat the shrimp down to dry. Place them in a bowl along with the onion powder, garlic powder, chili powder, cumin, cayenne pepper and salt. Toss to coat. Drizzle a small amount of olive oil in a large skillet and place over medium high heat. Once pan is hot, add the shrimp, being careful not to overcrowd the pan. Saute the shrimp for 7 to 8 minutes flipping half way through cooking, until cooked through.
  • To assemble the taco’s, peel and smash the avocado with a splash of lime juice. Spread the smashed avocado on the flour tortilla, top with cabbage slaw, cooked shrimp, mango salsa, Cotija cheese crumbles and drizzle with remaining cilantro green onion dressing. Serve with a wedge of lime.
  • Enjoy.