Shrimp Tacos with Key West Mango & Pineapple Slaw 

Serves 4 



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.