Shrimp Tacos with Blueberry Mango Slaw
Jul 17, 2020, Updated Jul 27, 2022
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This post is sponsored by our brand partner, North Bay Produce.
Put a fruity new spin on Taco Tuesday with these Shrimp Tacos with Blueberry Mango Slaw. Our partners at North Bay Produce created these incredible street tacos using their juicy, flavorful blueberries. A little sweet, a little salty, and a little spicy, these colorful tacos are sure to dazzle at dinnertime.
These are more than just your average tacos. Each one is filled with a rainbow of colors, an array of textures, and a fusion of flavors. Savory spiced shrimp meets the crunchy freshness of red cabbage. Creamy avocado combines with succulent blueberries. Spicy jalapeno compliments sweet mango. It’s messy goodness you can eat with your hands — just make sure you have the napkins ready!
Cook the shrimp in a skillet with all the seasonings to saturate them with flavor. When they’re done, the shrimp should be a rich golden color and crusted with bits of garlic. Two shrimp per taco strikes the right balance.
Making the blueberry mango slaw is simple, but the results are unforgettable. It gives these tacos a freshness that can’t be matched.
These tacos make a perfect meal for hot summer weather. Pair them with a glass of agua fresca or a tangy margarita!
Shrimp Tacos with Blueberry Mango Slaw
Ingredients
- 16 oz large raw shirmp peeled and deveined
- 1 mango peeled and chopped
- 1 pint North Bay blueberries
- 8 oz shredded red cabbage
- 1/2 bunch cilantro leaves chopped
- 1/2 sweet pepper chopped
- 1/2 jalapeno (more to taste)
- 1 lime (juice only)
- 2 tsp sugar
- 4 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 package corn or "street taco" sized tortillas
- 2 cloves garlic minced
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- avocado slices
- thinly sliced jalapeno (optional)
- lime wedges (optional)
Instructions
- In a large mixing bowl, add shredded cabbage, juice of one lime, mango chunks, jalapeno, cilantro and blueberries.
- 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.
- Pan fry or microwave corn tortillas per package instructions and set aside.
- 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.
- 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.
- Once cooked, place shrimp in taco and top with slaw. Add sliced avocado and jalapeno if desired. Serve immediately with a lime wedge.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’re proud to partner with North Bay Produce, a grower-owned company focused on bringing you the freshest high-quality fruits and vegetables. Their focus on safety and social responsibility means you can feel good about feeding your family with their produce. North Bay growers are located across the Western Hemisphere, so the blueberries you’ll need for your shrimp tacos will always be in season.
If your family loves tacos, they’re sure to be thrilled when they see shrimp tacos with blueberry mango slaw on the table. From the fresh fruit to the savory shrimp, there’s a lot to love in these street tacos.
What’s your favorite way to prepare or present tacos? Let’s taco-bout it in the comments!
