Zesty Coconut Lime Shrimp Tacos with Mango Slaw

Ingredients:

For the Shrimp Marinade:

1 lb large shrimp, peeled and deveined

1/2 cup full-fat coconut milk

Juice and zest of 2 limes

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper, to taste

For the Mango Slaw:

1 cup shredded green cabbage

1 cup shredded red cabbage

1 ripe mango, julienned

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon honey or agave

Salt, to taste

For Serving:

6 small corn tortillas, warmed

Sliced avocado (optional)

Extra lime wedges

Fresh cilantro leaves, for garnish

Directions:

In a mixing bowl, whisk together coconut milk, lime juice and zest, olive oil, garlic, chili powder, paprika, salt, and pepper. Add the shrimp and toss to coat. Marinate for 20–30 minutes in the refrigerator.

Meanwhile, prepare the mango slaw: in a large bowl, combine green and red cabbage, mango, red onion, and cilantro. In a small bowl, whisk lime juice, honey (or agave), and salt. Pour dressing over slaw and toss well. Chill until ready to serve.

Heat a grill pan or skillet over medium-high heat. Remove shrimp from marinade and cook for 2–3 minutes per side, or until opaque and slightly charred.

Warm tortillas in a dry pan or oven.

Assemble each taco with a spoonful of mango slaw, grilled shrimp, and optional avocado slices. Top with fresh cilantro and a squeeze of lime.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 360 kcal | Servings: 3 servings (2 tacos each)