Main Dishesnatashaskitchen5.0
Shrimp Tacos with Coconut Coleslaw and Mango Salsa
These fish tacos are a yummy mouthful and you won't be able to put them down. This was inspired by the famous fish tacos at Coconut's Fish Cafe that we tried twice in Maui. It's a copycat recipe except for the shrimp part. Since it's really hard to come by fresh Mahi and Ono in Idaho, we chose shrimp. To be honest, I think I loved the shrimp more; not a hint of fishiness and perfectly seasoned with a subtle spicy kick. This recipe makes 6 towering juicy shrimp tacos.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 50 min🔥 Cook: 10 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Prepping the Shrimp:
shrimp (peeled and deveined)1 lb
2
Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.
tsp chili powder1/2tsp cayenne pepper1/2tsp salt (I used sea salt)1/2shrimp (peeled and deveined)1 lb
3
Heat a large skillet over medium/high heat. Swirl in 1-2 Tbsp olive oil and saute about ⏱️ 1 min per side, or until pink and cooked through. Remove from pan and set aside. Once shrimp are cooled, chop into large pieces if desired (they're easier to eat if chopped).
shrimp (peeled and deveined)1 lb
4
Prep your Coconut Coleslaw:
5
Visit: https://natashaskitchen.com/2014/04/01/creamy-coconut-coleslaw-recipe/ for the full recipe & tutorial.
6
Mango Salsa
fresh Mango (diced)1
7
In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
small Red Onion (finely diced)1/2fresh Mango (diced)1avocado (diced)1fresh lemon juice3 Tbsp
8
Assembly:
9
When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp olive oil. Stack 2 tortillas on top of each other and once the oil is hot, saute until the bottom is golden (no need to flip the tortillas). You'll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.
10
Place 1/6th of the shrimp on each taco (I like to make it an assembly line and have everyone make their own taco, that way I can focus on what's important; like eating my taco!) Add 1/6th of the coleslaw (it seems like a lot but you'll thank me later), top with 1/6 of the mango salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate because they are even more amazing with a good squeeze of fresh lemon juice over the top.
shrimp (peeled and deveined)1 lbfresh Mango (diced)1fresh lemon juice3 Tbsp
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