Shrimp Tacos with Blueberry Mango Slaw
  • CourseMain Dishes
  • CuisineKid-Friendly
Servings Prep Time
4people 15minutes
Cook Time
35 minutes
Servings Prep Time
4people 15minutes
Cook Time
35 minutes
  • 16oz large raw shirmppeeled and deveined
  • 1 mangopeeled and chopped
  • 1pint North Bay blueberries
  • 8oz shredded red cabbage
  • 1/2bunch cilantro leaveschopped
  • 1/2 sweet pepperchopped
  • 1/2 jalapeno(more to taste)
  • 1 lime (juice only)
  • 2tsp sugar
  • 4tbsp olive oil
  • 1tsp apple cider vinegar
  • 1package corn or “street taco” sized tortillas
  • 2cloves garlicminced
  • 2tsp cumin
  • 1tsp smoked paprika
  • 1/2tsp chili powder
  • avocado slices
  • thinly sliced jalapeno(optional)
  • lime wedges(optional)
  1. In a large mixing bowl, add shredded cabbage, juice of one lime, mango chunks, jalapeno, cilantro and blueberries.
  2. In a separate bowl, whisk sugar, 2 tbsp olive oil and vinegar together until incorporated. Drizzle over slaw mixture, tossing to coat. Add salt and pepper to taste. Set aside.
  3. Pan fry or microwave corn tortillas per package instructions and set aside.
  4. To cook shrimp, add remaining olive oil to a large, non-stick pan. Allow to heat while combining shrimp, lime juice, cumin, smoked paprika and chili powder thoroughly in a medium mixing bowl.
  5. Add shrimp to frying pan and saute approximately 2 minutes on medium heat. Add chopped garlic and continue to saute until shrimp are pink and cooked through.
  6. Once cooked, place shrimp in taco and top with slaw. Add sliced avocado and jalapeno if desired. Serve immediately with a lime wedge.