Filled with juicy grilled shrimp, homemade slaw and mango salsa, this taco dish is SO GOOD!
Inspired by our vacations to Mexico, these shrimp tacos are a tasty, festive and healthy meal for anytime. This meal can be prepped ahead of time but it’s really not necessary. This recipe comes together so quickly and is great for a quick healthy meal anytime.
Just fire up your grill and lay out all of the fixings for everyone to assemble their own tacos!
INGREDIENTS
1 pound large shrimp
2 cloves garlic smashed and chopped
1 jalapeno minced
2 tablespoons chopped cilantro (stems and leaves)
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Juice of 1 lime
¼ cup olive oil
6 Flour tortillas
2 cups cabbage slaw (See below)
1 cup pepper jack grated
Mango salsa
DIRECTIONS
Prepare the slaw first since it needs to marinate for about 1/2 hour.
2 cups shredded cabbage
1 minced jalapeno
2 tablespoons chopped cilantro leaves
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar
Juice of 1 lime
Combine all ingredients in a bowl. Turn several times for at least ½ hour and set aside until you are ready to assemble your tacos.
Grilled Shrimp and Tortillas
- Combine garlic, jalapeno, coriander, cumin, cilantro, chili powder, salt, pepper, lime juice, and olive oil in a bowl. Add the shrimp, and marinate for ½ hour.
- Preheat the grill to high.
- Thread shrimp onto skewers.
- Grill the tortillas for about 20-30 seconds per side to warm them and produce light grill marks. Wrap them tightly in foil until ready to serve.
- Grill the shrimp skewers for about 3-4 minutes per side or until opaque.
- Top each tortilla with shrimp, slaw, cheese (pepper jack is our choice) and mango salsa (store bought).
Serve with the sides of your choice. We love black beans and rice.
