Summertime meals call for lighter fare. Try marinated shrimp tacos topped with a refreshing mango slaw.
15m
PREP TIME
10m
COOK TIME
272
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped jalapeño pepper
- 1 teaspoon McCormick Gourmet™ California Lemon Peel
- 1 tablespoon honey
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 pound jumbo (16 to 20 count) shrimp, peeled and deveined
- 3 cups shredded cabbage
- 1 mango, peeled, pitted and cut into 1/4-inch cubes
- 2 tablespoons chopped red onion
- 6 flour tortillas, 6-inch
INSTRUCTIONS
- 1 Mix first 9 ingredients in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
- 2 Meanwhile, mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve
- 3 Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm
- 4 Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately.
