Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 9 2019
Grilled Shrimp Tacos with Avocado Slaw and Mango Salsa
Avocado Slaw
8 ounces coleslaw mix
1/2 of a container Sabra Mango Lime Veggie Fusions Guacamole
3 tablespoons plain non-fat Greek yogurt
Juice of a lime
1 tablespoon chopped cilantro
Kosher salt and fresh ground black pepper to taste
Mango Salsa
2 mangos, peeled and diced
1/3 cup diced red onion
1/4 cup packed cilantro leaves, chopped
Juice of a lime
1/4 teaspoon chili powder
Kosher salt and fresh ground black pepper to taste
Shrimp
1 pound large uncooked shrimp, peeled and deveined
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
Kosher salt and fresh ground black pepper to taste
8 corn tortillas
Avocado Slaw
In a large bowl whisk together the Sabra Mango Lime Veggie Fusions Guacamole, Greek yogurt, lime juice, cilantro, salt and pepper.
Add in the coleslaw mix and stir together until thoroughly coated. Cover and refrigerate until ready to serve.
Mango Salsa
Combine all of the ingredients for the mango salsa together in a medium sized bowl and stir together until combined. Cover and refrigerate until ready to serve.
Shrimp
Preheat grill to medium high and oil the grill grates.
In a large bowl toss together the shrimp with the spices until coated then thread them onto skewers.
Grill the shrimp for approximately 1 minute per side or until pink and starting the curl.
Assembling
Grill the corn tortillas until slightly charred and crisp around the edges.
Place approximately 4 of the shrimp into each tortilla.
Top with the avocado slaw and mango salsa and serve immediately.