Grilled Shrimp Tacos with Jalapeño Mango Slaw
This delicious recipe for Grilled Shrimp Tacos with Jalapeño Mango Slaw pairs perfectly with Table White Wine.
Servings
6
Prep
15
Cook
10
Ingredients
- 1/4 Cup(s) Olive oil
- 1/4 Cup(s) Lime juice
- 2 Teaspoon(s) Chopped fresh cilantro
- 1 Tablespoon(s) Finely chopped jalapeño pepper
- 1 Teaspoon(s) McCormick Gourmet™ California Lemon Peel
- 1 Tablespoon(s) Honey
- 1/2 Teaspoon(s) McCormick Gourmet™ Organic Garlic Powder
- 1/2 Teaspoon(s) McCormick Gourmet™ Organic Paprika
- 1/2 Teaspoon(s) McCormick Gourmet™ Sicilian Sea Salt
- 1 Pound(s) Jumbo (16 to 20 count) shrimp, peeled and deveined
- 3 Cup(s) Shredded cabbage
- 1 Mango, peeled, pitted and cut into 1/4-inch cubes
- 2 Tablespoon(s) Chopped red onion
- 6 Flour tortillas, 6-inch
Directions
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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
