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Caribbean Shrimp Tacos with Cabbage Mango Slaw
Recipe

20 INGREDIENTS • 10 STEPS • 30MINS

Caribbean Shrimp Tacos with Cabbage Mango Slaw

4.7
7 ratings
Flavorful Caribbean Shrimp Tacos with Cabbage Mango Slaw and Cuban Style Black beans.
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Caribbean Shrimp Tacos with Cabbage Mango Slaw
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Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
Flavorful Caribbean Shrimp Tacos with Cabbage Mango Slaw and Cuban Style Black beans.
30MINS
Total Time
$3.92
Cost Per Serving
Ingredients
Servings
4
US / Metric
Large Shrimp
1 lb
Large Shrimp
thawed, peeled and deveined
Oil
1/2 Tbsp
Oil
Salt
3/4 tsp
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Cumin
1/2 tsp
Ground Cumin
Cayenne Pepper
1/4 tsp
Cayenne Pepper
or Chipotle
Canned Black Beans
2 cans
(15 oz)
Canned Black Beans
Lime
1 1/2
Cabbage Mango Slaw
Red Cabbage
1/2 head
Small Red Cabbage, cored
Mango
1
Firm Ripe Mango
Fresh Cilantro
1/3 cup
Red Onion
1/4 cup
Red Onion, finely sliced
Jalapeño Pepper
1/2
Jalapeño Pepper, finely chopped
Olive Oil
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
851
Fat
16.9 g
Protein
58.1 g
Carbs
123.5 g
Add to plan
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Caribbean Shrimp Tacos with Cabbage Mango Slaw
Save
author_avatar
Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
Cooking InstructionsHide images
step 1
Thaw, peel and devein the Large Shrimp (1 lb). Pat dry shrimp really well. Drizzle with just enough Oil (1/2 Tbsp) to lightly coat, about 1 to 2 teaspoons.
step 1 Thaw, peel and devein the Large Shrimp (1 lb). Pat dry shrimp really well. Drizzle with just enough Oil (1/2 Tbsp) to lightly coat, about 1 to 2 teaspoons.
step 2
Mix the Salt (1/4 tsp), Granulated Sugar (1/4 tsp), Curry Powder (1 tsp), Ground Allspice (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), Ground Ginger (1/2 tsp), and Cayenne Pepper (1/4 tsp). Toss spices with shrimp, mixing well. Set aside.
step 3
Make Mango Cabbage Slaw. Slice the Red Cabbage (1/2 head) very thinly, then chop a few times. Add to large bowl.
step 4
Peel Mango (1) with a vegetable peeler, then slice into thin strips, cut in half or thirds, place in the bowl.
step 4 Peel Mango (1) with a vegetable peeler, then slice into thin strips, cut in half or thirds, place in the bowl.
step 5
Add Red Onion (1/4 cup), Fresh Cilantro (1/3 cup), and Jalapeño Pepper (1/2).
step 6
Zest the Orange (1) and add the zest to the bowl. Add the juice of half the orange, and half the Lime (1), saving the other half for the shrimp.
step 6 Zest the Orange (1) and add the zest to the bowl. Add the juice of half the orange, and half the Lime (1), saving the other half for the shrimp.
step 7
Add Olive Oil (2 Tbsp) and Salt (1/2 tsp) and mix gently to combine. Taste.
step 8
Heat the cuban style Canned Black Beans (2 cans) and set aside.
step 8 Heat the cuban style Canned Black Beans (2 cans) and set aside.
step 9
Grill the shrimp over medium high heat or pan sear on med-high in a well oiled cast-iron skillet, until just cooked. Over the shrimp, squeeze the Lime (1/2).
step 9 Grill the shrimp over medium high heat or pan sear on med-high in a well oiled cast-iron skillet, until just cooked. Over the shrimp, squeeze the Lime (1/2).
step 10
Grill or toast the 6-Inch Flour Tortillas (8).
step 10 Grill or toast the 6-Inch Flour Tortillas (8).
Tags
view more tags
Dairy-Free
4th of July
BBQ
Father's Day
Seafood
Shellfish
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