Grilled Shrimp Tacos with Jalapeño Mango Slaw

Grilled Shrimp Tacos with Jalapeño Mango Slaw

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

Servings

6

Prep

15

Cook

10

Ingredients

  • 1/4 Cup Olive oil

  • 1/4 Cup Lime juice

  • 2 Teaspoons Chopped fresh cilantro

  • 1 Tablespoon Finely chopped jalapeño pepper

  • 1 Teaspoon McCormick Gourmet™ California Lemon Peel

  • 1 Tablespoon Honey

  • 1/2 Teaspoon McCormick Gourmet™ Organic Garlic Powder

  • 1/2 Teaspoon McCormick Gourmet™ Organic Paprika

  • 1/2 Teaspoon McCormick Gourmet™ Sicilian Sea Salt

  • 1 Pound Jumbo (16 to 20 count) shrimp, peeled and deveined

  • 3 Cups Shredded cabbage

  • 1 Mango, peeled, pitted and cut into 1/4-inch cubes

  • 2 Tablespoons Chopped red onion

  • 6 Flour tortillas, 6-inch

Directions

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.

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