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.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Dishes
Cuisine: American, Kid-Friendly
Keyword: blueberries, shrimp, tacos
Servings: 4people
Ingredients
16ozlarge raw shirmppeeled and deveined
1mangopeeled and chopped
1pintNorth Bay blueberries
8ozshredded red cabbage
1/2bunchcilantro leaveschopped
1/2sweet pepperchopped
1/2jalapeno(more to taste)
1lime (juice only)
2tspsugar
4tbspolive oil
1tspapple cider vinegar
1packagecorn or "street taco" sized tortillas
2clovesgarlicminced
2tspcumin
1tspsmoked paprika
1/2tsp 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.