Shrimp Tacos with Blueberry Mango Slaw

The perfect blend of sweet and spicy for Taco Tuesday!
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 Min
Serves: 4

Ingredients

• 16 oz. peeled and deveined large raw shrimp

• 1 mango, peeled and chopped

• 1 pint blueberries

• 8 oz. shredded red cabbage

• 1/2 bunch cilantro leaves, chopped

• 1/2 sweet pepper, chopped

• 1/2 jalapeno (more to taste)

• Juice of one lime

• 2 tsp sugar

• 4 tbsp olive oil

• 1 tsp apple cider vinegar

• 1 package corn "street taco" sized tortillas

• 2 garlic cloves, minced

• 2 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp chili powder

• Salt and pepper to taste

• Slice avocado

• Thin sliced jalapeno (optional)

• Additional lime wedges for serving

Directions

Step 1. 

In a large mixing bowl, add shredded cabbage, juice of one lime, mango chunks, jalapeno, cilantro and blueberries.

Step 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.

Step 3. 

Pan fry or microwave corn tortillas per package instructions and set aside.

Step 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.

Step 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.

Step 6. 

Once cooked, place shrimp in taco and top with slaw. Add sliced avocado and jalapeno if desired. Serve immediately with a lime wedge.