Shrimp Tacos with Mango & Pineapple Slaw



Shrimp Tacos with Key West Mango & Pineapple Slaw 

Serves 4 

Shrimp 

  • 1 teaspoon s.a.l.t sisters Pink Himalayan Mineral Salt 
  • 1 ½ pound medium raw shrimp, peeled, deveined  
  • Olive oil or coconut oil 

 

Slaw 

  • ¼ cups mayonnaise 
  • 2 tablespoons good quality white balsamic 
  • ½ teaspoon Dijon mustard 
  • 1-2 teaspoons lemon juice plus the zest of 1 lemon 
  • tablesppons s.a.l.t.sisters Key West Rub & Seasoning 
  • 1/2 package coleslaw mix (about 7 ounces) 
  • 1/2 mango, peeled and diced * 
  • cup pineapple, peeled, cored & diced* 
  • ½ cup red onion, thinly sliced 
  • 12 corn or flour tortillas 
  • 1 lime, cut into quarters  
  • ½ cup cilantro, leaves pulled from stems 

 

Directions:

For the shrimp:  Place the shrimp in a bowl, sprinkle with pink Himalayan Mineral salt and toss; set aside.   

For the slaw, in a medium bowl, mix the mayonnaise white balsamic & Key West until smooth and completely mixed.  Add the coleslaw mix, mango and red onion; toss until the slaw is completely covered with the sauce.   

Heat the oil in a large non-stick skillet over medium-high heat.  Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.  Transfer the shrimp to a plate.  

Warm the taco shells in a skillet on medium-low, keep warm on a plate covered with a towel.   

Fill the shells with the shrimp and some slaw; serve with lime wedges and cilantro.   

 

*Note:  If you don’t like mango or pineapple, you can substitute Cara Cara oranges, papaya, guava or any other tropical fruit that suits your fancy.