Eat fresher and lighter in the summer with grilled shrimp tacos topped with mango coleslaw.
15m
PREP TIME
10m
COOK TIME
298
CALORIES
7
INGREDIENTS
Servings: 6
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 1/2 cup Lawry's® Caribbean Jerk With Papaya Marinade, divided
- 1 package (14 ounces) shredded coleslaw mix
- 1 large ripe mango, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 6 (8-inch) flour tortillas
KEY PRODUCTS
INSTRUCTIONS
- 1 Place shrimp in large resealable bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 15 minutes. Meanwhile, mix coleslaw mix, mango, bell pepper and cilantro in large bowl. Add remaining 1/4 cup marinade; toss to coat. Cover. Refrigerate until ready to serve
- 2 Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm
- 3 Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or just until shrimp turn pink
- 4 To serve, place 1/2 cup of the coleslaw mixture on each tortilla; top with shrimp. Serve with remaining coleslaw on the side
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