30 Minute Shrimp Tacos with Mango Salsa & Simple Tangy Slaw

May 1

We canceled our cable and have been diving into all things Disney+. Though my daughter is primarily hooked on watching the Lion Guard (which I can’t say I’m a fan of but, she wins) and all things Frozen, we recently were able to bribe her into watching something new. It was suggested that we watch Coco which happens to tie in perfectly upcoming Cinco de Mayo celebrations! It was a great movie and we highly recommend it… and our daughter sat still and watched the ENTIRE thing. That’s huge.

Earlier this week, I hopped on Instagram live and made some delicious shrimp tacos. If you followed along, you’ll know how easy they were to make. I mentioned that I would share the recipe on here, so of course I stuck by that promise!

In our house, tacos are made weekly. The great thing about tacos, similarly to pasta, is that there isn’t one recipe that you have to stick to. Between beef, chicken, braised pork, fish or shrimp, there are SO many varieties to choose from. Heck, you can even make veggie tacos with mushrooms, canned beans or cauliflower. I’m telling you, I’m mucho passionate about tacos. I was actually planning on having a taco bar for my daughter birthday party this year, but clearly that’s not happening thanks to #germs. Fun fact: my daughter and husband share the same birthday, so we will likely be eating tacos anyways since it’s one of their favourite meals!

Speaking of taco bar, the best part about tacos are the toppings. Depending on the type I’m indulging in, the toppings change. However, you can pretty much guarantee that I’m going to generously top a taco with something crunchy, a salsa of some kind, a refreshing crema or sour cream and of course, avocados - ALWAYS avocados. Oh and Cholula because I like a little heat and this hot sauce is the bomb.com.

If you didn’t know, I could taco-bout tacos all day long (I couldn’t write this and not include a taco joke). As always this recipe is to be used as a guideline. In queso you didn’t know, (yeah I did it again) I encourage you to follow your tastebuds and not to follow a recipes exact measurements. What can I say? I’m nacho average food blogger. Okay, I’m done.

Shrimp Tacos with Mango Salsa & Simple Tangy Slaw

Life From the Playpen | May 1
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Servings: 4

INGREDIENTS

1 tbsp olive oil
500 g thawed frozen shrimp, peeled and deveined
1 tbsp taco spice blend
S&P to taste

MANGO SALSA

2 cups mango chunks (approx 2 mangos)
1/4 cup cilantro, minced
juice of 1 lime
1/2 small red onion, minced
1/2 jalapeno, sliced thinly (optional)
salt to taste

SIMPLE TANGY SLAW

4 cups shredded green cabbage
1/2 cup cilantro, roufly chopped
1/2 red onion, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
s&p to taste

INSTRUCTIONS

MANGO SALSA

In a medium bowl, combine mango, cilantro, red onion, jalapeno, lime juice and salt. Adjust seasoning as needed and store in the fridge until ready to serve.

SIMPLE TANGY SLAW

In a large bowl, add shredded cabbage, red onion and cilantro and toss with vinegar and oil. Season with salt and pepper to taste, cover with plastic wrap and place in fridge until ready to serve. The longer this sits, the better it tastes!

SHRIMP

1. In a bowl, mix together shrimp, taco seasoning, olive oil and salt and pepper.

2. Heat a skillet with 1 tbsp olive oil over medium high heat. Once hot, add shrimp and cook for 2-3 minute per side or until shrimp become opaque and fully cooked. Try your best not to overcook the shrimp as it will become tough and chewy.

3. Serve on warm taco shells and top with salsa and slaw. Enjoy!