Shrimp Tacos with Avocado and Mango Coleslaw

 

1 lb. large shrimp peeled, deveined and cut in half 

1 tablespoon extra virgin olive oil

1 teaspoon chili powder

1 teaspoon ground cummin

1 teaspoon garlic powder

¼ teaspoon salt 

¼ teaspoon pepper

8 tortillas, warmed

2 limes cut into wedges






Coleslaw

2 cups thinly sliced green cabbage

2 cups thinly sliced purple cabbage

1 mango cut into ½ inch pieces

½ avocado, peeled, pitted and cut into ½ inch pieces

1 carrot peeled and grated

2 green onions thinly sliced

¼ cup fresh cilantro, finely chopped


Dressing: 

3 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 teaspoon honey

¼ teaspoon ground cumin

¼ teaspoon salt


In a large bowl, combine cabbages, mango, avocado, carrot, green onion and cilantro.  

Combine dressing ingredients in a mason jar and shake to combine.  Pour the dressing over the top of the coleslaw and toss well to combine. Refrigerate coleslaw until you are ready to use it.


Place shrimp in a mixing bowl and add extra virgin olive oil, chili powder, cumin, garlic powder, salt and pepper.  Toss the shrimp in the spices to combine.


Heat a grill or grill pan on medium high heat.  Thread shrimp onto skewers and add to the grill.  If you are using wooden skewers, soak in water for 10 minutes before using. 

Cook the shrimp for 2-3 on one side, turn and cook for another 2-3 minutes.  Shrimp should be pink.


Place desired amount of shrimp on a warmed tortilla and top with mango and avocado coleslaw. Serve with a lime wedge.




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