Shrimp Tacos with Mango & Pineapple Slaw

Shrimp Tacos with Key West Mango & Pineapple Slaw

There's something magical about biting into a perfectly balanced shrimp taco while gazing at the ocean. It's a simple pleasure that never fails to delight, whether you're sourcing your shrimp from a quaint local fishmonger or your favorite grocery store. In my kitchen, I love to play with flavors, and these shrimp tacos are no exception. They're a beautiful canvas for creativity, allowing you to explore a plethora of tastes and textures. The star of the show is, of course, our succulent shrimp, but it's the supporting cast that truly makes these tacos sing.

I've paired the shrimp with a vibrant mango and pineapple slaw. The sweetness and acidity of the fruit cut through the richness of the creamy dressing, creating a harmony that dances on your palate. It's a combination that transports you straight to a beachside cabana, even if you're just in your dining room.

Don't be afraid to make this recipe your own. Experiment with different vinegars for subtle flavor nuances, or try swapping in your favorite fruits in the slaw. Just remember to drain your fruit well – we want to enhance the slaw, not water it down. These tacos are perfect for a casual dinner party or a relaxed family meal. Serve them with a chilled glass of crisp white wine, and watch as your guests' eyes light up with each bite. It's not just a meal; it's an experience – one that brings a touch of coastal elegance right to your table.

Serves 4

Ingredients:

Shrimp

• 1 tsp s.a.l.t sisters Pink Himalayan Mineral Salt, fine
• 1 ½ pounds medium raw shrimp, peeled and deveined
• Olive oil, avocado or coconut oil

Slaw

• ⅓ cup mayonnaise
• 2 TBSP good quality white balsamic vinegar*
• ½ tsp Dijon mustard
• 1–2 tsp lemon juice, plus zest of 1 lemon
• 2 TBSP s.a.l.t.sisters Key West Rub & Seasoning
• ½ package coleslaw mix (about 7 oz.)
• ½ mango, peeled and diced*
• 1 cup pineapple, peeled, cored and diced*
• ½ cup red onion, thinly sliced

To Serve

• 12 corn or flour tortillas
• 1 lime, cut into quarters
• ½ cup cilantro leaves, pulled from stems

Directions:

For the Shrimp:

1. Place the shrimp in a bowl, sprinkle with Pink Himalayan Mineral Salt, and toss to coat; set aside.

For the Slaw:

1. In a medium bowl, whisk together mayonnaise, white balsamic vinegar, Dijon mustard, lemon juice, lemon zest, and Key West Rub & Seasoning until smooth.
2. Add coleslaw mix, diced mango, pineapple, and red onion to the bowl. Toss until the slaw is evenly coated with the dressing.

Cooking the Shrimp:

1. Heat olive oil or coconut oil in a large non-stick skillet over medium-high heat.
2. Add the seasoned shrimp and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Transfer shrimp to a plate.

Assembling the Tacos:

1. Warm the tortillas in a skillet over medium-low heat, keeping them warm on a plate covered with a towel.
2. Fill each tortilla with shrimp and a generous amount of slaw.
3. Serve tacos with lime wedges and cilantro leaves on the side.

*Notes: 

Feel free to experiment with different flavored white balsamic vinegar.  You can find them in specialty oil & vinegar stores.

If you prefer, you can substitute mango or pineapple with other tropical fruits like Cara Cara oranges, papaya, or guava.  Just make sure any fruit you use is well drained and somewhat dry.  Any extra juice will water down the cole slaw flavors.  You can also make the slaw without fruit and it will be just as delicious.