Ingredients
Units
Scale
- 3 tablespoons mayonnaise
- 1 teaspoon hot sauce OR chili sauce (hot or sweet)
- 2 tablespoons lime juice
- 1/2 teaspoon sugar
- 1/2 cup fresh cilantro
- 1 lb medium shrimp, peeled, deveined, & halved crosswise
- 1–14 ounce coleslaw mix (preshredded cabbage)
- 1/8 teaspoon black pepper
- Mango Salsa
- 1 tablespoon oil
- 8 corn tortilla
Instructions
- Make the dressing: Mix the mayonnaise, hot sauce, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water until smooth (or you can use a food processor).
- Place the shrimp in a bowl and mix with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/4 cup cilantro. Toss the coleslaw mix, cilantro, and leftover dressing together. Season with 1/8 teaspoon black pepper.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
- Heat the tortillas in a nonstick skillet over medium heat. I use PAM spray to coat the pan. Cook 1-2 minutes on each side.
- Fill the shells with the shrimp, slaw, and mango salsa. Serve with extra lime wedges and more hot sauce if desired.
Notes
- Mango salsa is best eaten the day it’s made. Make only a half batch if you think you won’t use it all up. That’s what I usually do.
- I listed 2 corn tortillas for each person, but with this much shrimp you could easily each have another one.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner