1/2-1jalapeno pepperseeds and ribs removed, finely minced
8 flour or corn tortillas6-8 inch tortillas
Add flour, salt, pepper, chili powder, cumin, and garlic salt to a large Ziploc bag. Shake to combine and add the shrimp. Shake again to coat the shrimp.
Add the olive oil to a large frying pan over medium-high heat. When the oil is hot, add the shrimp in a single layer and do not crowd them. Depending on the size of your pan and the size of your shrimp, you may need to cook them in batches.
Cook the shrimp for a total of 3-4 minutes, or until golden brown on both sides. Again, depending on the size of your shrimp, it may take a few more minutes or a little less time. Just watch them carefully.
Remove the shrimp from the pan and let them drain on a paper towel.
Add the coleslaw, cubed mango and tomato to a large bowl. Mix well.
Whisk together the hot sauce, sugar, salt, cumin, lime juice, and jalapeño in a small bowl or shake together in a mason jar. Add olive oil and whisk or shake again.
Pour about 1/2 of the dressing over the mixture and mix well. Add more dressing if needed. Add the avocado cubes and toss gently.
Follow the directions on your package of tortillas to warm your tortillas.
To assemble the tacos, put a large scoop of mango slaw on a tortilla and top with shrimp. Repeat for the remaining tacos. Serve immediately! Enjoy!