Ingredients
Scale
- 1¼ lbs large shrimp
- 1 large mango
- ¼ head red cabbage
- 1 medium ripe avocado
- ½ cup Greek yogurt
- Lime juice
- ¼–½ tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- ½ tsp granulated onion powder
- ½ tsp granulated garlic powder
- ½ tsp ground cumin
- ½ tsp dried epozote or thyme or Mexican oregano
- ½ tsp sugar
- ½ tsp kosher salt
- 1 tbsp olive oil or butter
- 2–3 stalks scallions or green onions
- 1–2 tbsp lime juice or vinegar
- 2–3 tbsp chopped cilantro
- ¼ tsp sugar
- kosher salt as needed
- 1–2 small cloves garlic
- ½–1 jalapeño
- small corn tortillas
- sliced lime as needed
Instructions
- Marinate shrimp in spices for 5–10 minutes.
- Mix diced mango, shredded cabbage, lime juice, sugar, and salt in a bowl for the slaw; let sit.
- Blend avocado, Greek yogurt, garlic, lime juice, and jalapeño for the crema.
- In a skillet, cook marinated shrimp until opaque (about 3–4 minutes).
- Warm corn tortillas and assemble tacos with crema, shrimp, and slaw.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 170mg
Keywords: Adjust spice levels by varying chipotle powder. Use fresh ingredients for the best flavor. Leftover components can be stored separately in the fridge.