1mangopeeled and cut into small cubes, approximately 1 cup
3Roma tomatoes chopped
1avocadopeeled, pit removed, and chopped
Mango Slaw Dressing
1teaspoonhot sauce
1teaspoonsugar
½teaspoonkosher salt
¼teaspoonground cumin
¼cupfresh lime juice
1jalapeno pepperseeds and ribs removed, finely minced
½cupolive oil
Fried Shrimp
1¼lbsfresh shrimp(21-25 shrimp per pound) peeled, deveined, and tails removed
1cupall-purpose flour
1teaspoonkosher salt
1teaspoonchili powder
½teaspoonground black pepper
1teaspooncumin
1teaspoongarlic powder
3tablespoonsolive oil
Tortillas
8 flour or corn tortillas6-8 inch tortillas
Optional garnish
shredded Mexican cheese blend
Instructions
Mango Slaw and Dressing
Add the coleslaw, cubed mango, and chopped tomato to a large bowl to make the mango slaw. Mix well and set aside.
Whisk the hot sauce, sugar, salt, cumin, lime juice, and jalapeno for the dressing in a small bowl or shake together in a mason jar. Add olive oil and whisk or shake again.
Pour one-half of the dressing over the slaw and mix well. Add more dressing if needed. Add the avocado cubes and toss gently.
Fried Shrimp
Add the flour, salt, pepper, chili powder, cumin, and garlic salt to a large bowl or plastic storage bag to coat the shrimp. Either whisk or shake to combine. Add the shrimp and stir or shake. Make sure they are evenly coated with the flour mixture.
Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the shrimp the pan in a single layer. Do not crowd them. Depending on the size of your pan and the size of the shrimp, you may need to cook them in batches.
Fry the shrimp for a total of three to four minutes, or until they are golden brown on both sides. Depending on the size of the shrimp, it may take a few more seconds or a little less time for them to cook. Just watch them carefully.
Remove the shrimp from the pan and let them drain on a paper towel.
Tortillas
Follow the directions on your package of tortillas to warm them or check out additional heating methods to ensure they are warm, soft, and pliable in the FAQ section.
Assembly
To assemble the tacos, put a large scoop of mango slaw on a tortilla and top with shrimp. Garnish with shredded cheese if desired. Repeat for the remaining tacos. Serve immediately!
Notes
Shrimp cook in a matter of minutes and are very easy to overcook. They are done when they turn a whitish or slightly pinkish opaque color and form a loose "c." Shrimp sizes are not regulated and may be different where you live. Shrimp are sold as quantity per pound. As an easy rule of thumb, the bigger the shrimp, the fewer shrimp per pound. This recipe calls for extra-large (21-25 shrimp per pound). You can use larger or smaller shrimp, but you will need to adjust the cooking time.If you are in a hurry to thaw frozen shrimp, put them in a colander in the sink and let cold water run over them. This only takes a few minutes. Or, you can let them sit overnight in the fridge.If you have leftover corn tortillas, try cutting them into six triangles and frying in a small amount of oil for a minute or so over medium-high heat. Drain on paper towels and add a bit of salt. You will never buy chips again.