Summertime meals call for lighter fare. Try marinated shrimp tacos topped with a refreshing mango slaw.


  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped jalapeño pepper
  • 1 teaspoon Lemon Peel
  • 1 tablespoon honey
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Sicilian Sea Salt
  • 1 pound jumbo (16 to 20 count) shrimp, peeled and deveined
  • 3 cups shredded cabbage
  • 1 mango, peeled, pitted and cut into 1/4-inch cubes
  • 2 tablespoons chopped red onion
  • 6 flour tortillas, 6-inch


Mix first 9 ingredients in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.

Meanwhile, mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve.
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.

Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately.

Nutritional information

(amount per serving)

  • Calories: 272
  • Sodium: 521mg
  • Fat: 12g
  • Carbohydrates: 26g
  • Cholesterol: 112mg
  • Protein: 15g
  • Fiber: 3g