Shrimp Tacos with Tangy Mango Slaw

Shrimp Tacos with Tangy Mango Slaw.jpg

Y’all this slaw is for real. Sweet and tangy, and easy to make! And as always Siete Cassava and Coconut Flour tortillas do not disappoint. If you haven’t tried them yet, this needs to be on your "to-do" list!

These tortillas are so easy to prep for these tacos. I use a non-stick ceramic skillet, brush the tortilla with a tiny bit of olive or avocado oil, and cook on low until it's as warm or crispy as I like! I find that if I want it crispy, it's still easy to yank them out of the pan and "shape" them into a taco.

SHRIMP
•20 Large shrimp, peeled and deveined
•1 tbsp extra virgin olive oil
•1 tsp sea salt
•1 tsp garlic powder
•1/2 cup chopped cilantro

  1. Toss all ingredients together and cook on low in a skillet until pink!

TANGY MANGO SLAW
•1 med. mango, cut into thin slices
•1/2 cup red onion, sliced thin
•1 cup cilantro, chopped
•1/4 purple cabbage, chopped
•1/4 green cabbage, chopped

***DRESSING***

•1 tbsp extra virgin olive oil
•2 tbsp fresh lime juice
•1/2 tsp sea salt
•1/2 tbsp raw honey

  1. Combine cabbage, mango, onion and cilantro in a large bowl.
  2. Combine dressing ingredients in a jar, close the lid, and shake vigorously until well combined.
  3. Pour dressing over the slaw, mix well, stuff your tortillas and top with shrimp and avocado!