Grilled Shrimp Tacos with Mango Slaw and Cilantro Lime Crema
Grilled Shrimp Tacos with Mango Slaw and Cilantro Lime Crema
Ingredients
For the Grilled Shrimp
- 1 1/2 pounds shrimp, large, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic junky seasoning
- 1 tablespoon smoky, honey habanero seasoning
For the Mango Coleslaw
- 3 cups green cabbage, finely shredded
- 1 mango, diced
- 1 jalapeño, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
For the Cilantro Lime Crema
- 1 cup sour cream, La Chona brand recommended
- 2 tablespoons mayonnaise
- 1 jalapeño, stemmed, seeded for less heat if desired
- 1 bunch fresh cilantro, about 1/2 cup packed
- 1 avocado, ripe
- 1/4 cup lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
For Assembly
- 12 corn tortillas
- 1/2 cup cotija cheese, crumbled, La Chona brand recommended
Instructions
- 1
Prepare the Cilantro Lime Crema: In a blender or food processor, combine the sour cream, mayonnaise, jalapeño, cilantro, avocado, lime juice, salt, pepper, and garlic powder. Blend until completely smooth and creamy. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min
- 2
Prepare the Mango Coleslaw: In a large mixing bowl, combine the shredded cabbage, diced mango, sliced jalapeño, and chopped cilantro. In a small bowl, whisk together the honey, lime juice, apple cider vinegar, salt, pepper, and garlic powder. Pour the dressing over the coleslaw mixture and toss well to combine. Set aside.
⏱️ 10 min
- 3
Prepare the Shrimp: Place the peeled and deveined shrimp in a bowl. Drizzle with extra-virgin olive oil and toss to coat. Season generously with garlic junky seasoning and smoky, honey habanero seasoning. Mix thoroughly to ensure all shrimp are evenly coated.
⏱️ 5 min
- 4
Grill the Shrimp: Prepare your Weber kettle grill for direct medium-high heat (about 400-450°F). Once the charcoal is hot and grates are clean, place the seasoned shrimp directly on the grill grates. Grill for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Do not overcook.
⏱️ 5 min•🌡️ 425
- 5
Warm the Tortillas: While the shrimp are grilling, warm the corn tortillas. This can be done directly on the grill grates for 15-30 seconds per side until pliable and slightly charred, or in a dry skillet over medium-high heat.
⏱️ 5 min
- 6
Assemble the Tacos: Lay out the warm tortillas. Place a generous amount of grilled shrimp onto each tortilla. Top with a spoonful of the mango coleslaw. Drizzle generously with the cilantro lime crema and finish with a sprinkle of crumbled cotija cheese. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Shrimp Tacos with Mango Slaw and Cilantro Lime Crema
For the Grilled Shrimp
- 1 1/2 pounds shrimp, large, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic junky seasoning
- 1 tablespoon smoky, honey habanero seasoning
For the Mango Coleslaw
- 3 cups green cabbage, finely shredded
- 1 mango, diced
- 1 jalapeño, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
For the Cilantro Lime Crema
- 1 cup sour cream, La Chona brand recommended
- 2 tablespoons mayonnaise
- 1 jalapeño, stemmed, seeded for less heat if desired
- 1 bunch fresh cilantro, about 1/2 cup packed
- 1 avocado, ripe
- 1/4 cup lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
For Assembly
- 12 corn tortillas
- 1/2 cup cotija cheese, crumbled, La Chona brand recommended
Instructions
- 1
Prepare the Cilantro Lime Crema: In a blender or food processor, combine the sour cream, mayonnaise, jalapeño, cilantro, avocado, lime juice, salt, pepper, and garlic powder. Blend until completely smooth and creamy. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min - 2
Prepare the Mango Coleslaw: In a large mixing bowl, combine the shredded cabbage, diced mango, sliced jalapeño, and chopped cilantro. In a small bowl, whisk together the honey, lime juice, apple cider vinegar, salt, pepper, and garlic powder. Pour the dressing over the coleslaw mixture and toss well to combine. Set aside.
⏱️ 10 min - 3
Prepare the Shrimp: Place the peeled and deveined shrimp in a bowl. Drizzle with extra-virgin olive oil and toss to coat. Season generously with garlic junky seasoning and smoky, honey habanero seasoning. Mix thoroughly to ensure all shrimp are evenly coated.
⏱️ 5 min - 4
Grill the Shrimp: Prepare your Weber kettle grill for direct medium-high heat (about 400-450°F). Once the charcoal is hot and grates are clean, place the seasoned shrimp directly on the grill grates. Grill for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Do not overcook.
⏱️ 5 min•🌡️ 425 - 5
Warm the Tortillas: While the shrimp are grilling, warm the corn tortillas. This can be done directly on the grill grates for 15-30 seconds per side until pliable and slightly charred, or in a dry skillet over medium-high heat.
⏱️ 5 min - 6
Assemble the Tacos: Lay out the warm tortillas. Place a generous amount of grilled shrimp onto each tortilla. Top with a spoonful of the mango coleslaw. Drizzle generously with the cilantro lime crema and finish with a sprinkle of crumbled cotija cheese. Serve immediately and enjoy!
⏱️ 5 min