Grilled Shrimp Tacos with Mango Salsa & Sour Cream Slaw

We’ve been putting together some pretty laughable combinations together for lunch and dinner around here. I don’t think our pantry or freezer have ever been as empty as they’ve been the past few weeks. We’re really trying to limit our trips to the grocery store and it’s been hard thinking through every single thing we’ll need. Has anyone else experienced the same thing? I’m so used to making a couple of trips to different stores throughout the week that it takes a lot of effort to really plan everything out!

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The one meal I will make sure we have everything for is Tuesday night’s dinner because it’s Cinco de Mayo and this year’s holiday is extra special because it falls on Taco Tuesday. If you know me, you know Tuesdays are for tacos in our household and it would be absolutely criminal for us not to enjoy tacos to celebrate.

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If you’re look for a new recipe to try, I made these grilled shrimp tacos with mango salsa and sour cream slaw this weekend. They are smoky, refreshing and sweet, and the perfect meal for this warm weather we’re having. The shrimp is marinated in a mix of cumin, paprika, chipotle seasoning, salt, lime, honey and garlic, making every bite extremely flavorful. You can assemble the tacos with either corn or flour tortillas. I personally like a corn and flour mix, and ended up making my own homemade tortillas using this recipe from Love & Lemons. They are so delicious, have really great texture and are perfect if you have some masa harina in your pantry.

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Here are a few more recipes you can check out to celebrate Cinco de Mayo:

If you end up making any of these recipes, don’t forget to tag #marinamakeseats!

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Grilled Shrimp Tacos with Mango Salsa & Sour Cream Slaw

Makes six tacos

Ingredients

  • 18 large raw shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of salt
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of chipotle pepper powder (or chili powder)
  •  1 garlic clove, minced
  • Zest and juice of one lime
  • Six small corn or flour tortillas (I prefer a corn and flour mix)

Mango Salsa

  • Two mangoes, peeled and diced
  • 1/4 cup of diced red onion
  • 1/2 of a jalapeño, seeds removed and diced
  • Juice of one lime
  • 1 teaspoon of honey
  • Pinch of salt
  • 1 tablespoon of fresh chopped cilantro

Sour Cream Slaw

  • 1/2 cup of sour cream
  • 2 tablespoons of white vinegar
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice of one lime
  • 2 1/2 cups of very thinly sliced cabbage

Directions

First, marinade the shrimp. Place the shrimp, olive oil, honey, salt, cumin, paprika, dried oregano, chipotle pepper, garlic, lime zest and lime juice in a freezer bag or large bowl covered in plastic wrap, and let it marinade in the refrigerator for at least two hours or overnight.

Before you’re ready to cook the shrimp, make the mango salsa by combining the mangos, red onion, lime juice, honey, salt and cilantro in a small bowl. Mix to combine and set aside.

To make the sour cream slaw, whisk the sour cream, vinegar, olive oil, salt, pepper and lime juice in a medium bowl. Add the cabbage and stir to combine.

When both the slaw and salsa are finished, heat your grill to a medium-high heat. Place the shrimp on metal or wooden skewers and cook for three to four minutes on each side. To assemble the tacos, place a small amount of sour cream slaw on the bottom of each tortilla, then top with the shrimp, mango salsa and a few more dollops of sour cream slaw.

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