SHRIMP TACO WITH MANGO SLAW

Shrimp Taco With Mango Slaw image

Provided by Batmans Chef

Time 23m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 13

3 tablespoons mayonnaise
1 teaspoon Asian chili sauce
2 limes, divided
1/2 teaspoon sugar
3/4 cup fresh cilantro, divided
3/4 lb medium shrimp, peeled, deveined and halved crosswise
1 (14 ounce) package coleslaw mix
1 mango, peeled and sliced into thin strips
1 tablespoon water
1/2 small red onion, thinly sliced
kosher salt
2 teaspoons vegetable oil
12 hard taco shells

Steps:

1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
* We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.

Nutrition Facts : Calories 261.9, Fat 10.2, SaturatedFat 2.3, Cholesterol 73.5, Sodium 486.9, Carbohydrate 33.8, Fiber 4.5, Sugar 11.5, Protein 11.2