Jalapeño Mango Shrimp Tacos
Brian Leigh
5
Americana
Entree
It's Cinco De Mayo and our house cant help but taco. Seriously, I cannot sufficiently express to you the love we have for tacos; if we've cooked it, we've probably made a taco out of it.
Say hello to our Jalapeño Mango Shrimp Tacos. These tacos have it all: satisfying crunches, sour tangs, slight funky tones and delicious sweet heat, all wrapped up in a lovely, pillowy tortilla. These beauties won't linger long on a plate.
Ingredients
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- 1lb of large or jumbo shrimp, peeled, deveined and tails removed.
- 3 tablespoons of Jalapeño Business.
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- 2 cups of red cabbage, shredded.
- 1 whole jalapeno chile, shaved, seeds and membrane removed.
- 1 clove of garlic, diced.
- 1 teaspoon of kosher salt.
- Zest and juice of 1 large lime.
- 2 tablespoons of olive oil.
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- Jalapeño Business.
- 1 large lime, quartered.
- 1 cup sour cream.
- 1/4 teaspoon kosher salt.
- Zest and juice of 1 large lime.
- 1 mango, diced.
Directions
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Juice the lime into a mixing bowl and add the diced garlic, salt and lime zest.
Using a whisk, beat the mixture and slowly add olive oil to emulsify.
Add shaved jalapeño and cabbage, mixing to coat.
Place slaw in the refrigerator to come together while you prepare the garnishes.
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Add the sour cream, lime zest and salt to a bowl whisking in lime juice to desired consistency.
Dice the mango and set aside.
Place garnishes in refrigerator to set up.
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Heat a large skilled over medium heat.
Rinse the shrimp and pat dry.
Move shrimp to a mixing bowl, tossing with Jalapeño Business and salt.
Add your shrimp, cooking for approximately two minutes.
Flip the shrimp, cooking for approximately another 2 minutes or until the shrimp are cooked through and no longer translucent in the center.
Transfer your shrimp off the hot pan and onto a plate to cool.
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Take a warmed tortilla, place slaw directly on top, then add the shrimp, the diced mango, some shaved jalapeño and drizzle with alternating lines of crema and Jalapeño Business! Dont forget a squeeze of fresh lime!
