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Easy Shrimp Tacos with Mango Slaw and Salsa Verde

Chad Montano

Servings

3 to 4 tacos

Prep Time

15 minutes

Cook Time

20 minutes

Calories

373

The ultimate summer shrimp tacos — buttery seared Gulf shrimp piled high with a vibrant mango cabbage slaw and charred salsa verde. Light, fresh, and on the table in under 30 minutes.

Easy Shrimp Tacos with Mango Slaw and Salsa Verde

Ingredients

  • 1 lb Gulf Shrimp

  • ½ purple cabbage

  • ½ green cabbage

  • 1 mango, sliced into thin strips

  • 2 limes

  • ½ white onion, sliced in quarters

  • 6 tomatillos, sliced in half

  • 1 jalapeno, sliced in half

  • ½ bunch cilantro

  • ½ teaspoon sea salt

  • Butter

  • Corn tortillas

  • Crema or sour cream

Directions

  1. Preheat a cast iron or large pan over medium high heat. Add onion, tomatillos, and jalapeno. Cook for 2 to 3 minutes a side until you have some char and color.

  2. Add all ingredients to a blender and pulse until well combined. Season with salt then add cilantro, and the juice of ½ a lime. Blend until well combined then pour into a bowl and place in the refrigerator.

  3. Pat the shrimp dry with a paper towel. Season the shrimp with a little olive oil and your favorite rub then set to the side.

  4. Heat a cast iron or large pan over medium high heat. Add a little cooking oil to coat the bottom of the pan. Once smoking, add the shrimp and don’t move it for 1 minute then flip. Add a knob of butter to the pan and cook for another minute. Remove the shrimp from the pan and set to the side.

  5. Using a mandolin or chef’s knife, cut the cabbage very thin. Add the cabbage to a large mixing bowl along with the sliced mango. Season with a good pinch of sea salt and the juice of ½ a lime. Gently combine.

  6. Remove some of the oil from the pan used to cook the shrimp. Warm up the tortillas in that pan for extra flavor.

  7. Assemble your tacos with a little crema, followed by salsa, shrimp, and slaw. Enjoy!