1 teaspoon s.a.l.t sisters Pink Himalayan Mineral Salt
1 ½ pound medium raw shrimp, peeled, deveined
Olive oil or coconut oil
¼ cups mayonnaise
2 tablespoons good quality white balsamic
½ teaspoon Dijon mustard
1-2 teaspoons lemon juice plus the zest of 1 lemon
2 tablesppons s.a.l.t.sisters Key West Rub & Seasoning
1/2 package coleslaw mix (about 7 ounces)
1/2 mango, peeled and diced *
1 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
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.