This delicious recipe for Grilled Shrimp Tacos with Jalapeño Mango Slaw pairs perfectly with Table White Wine.




  • 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


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.