I love a good fish taco… but unfortunately the rest of my family are not big fans of fish. But they do like shrimp, so I figured shrimp tacos would be a great alternative, especially with Cinco de Mayo just days away!
We’re finally getting some nice weather, so I marinated the shrimp, and my husband grilled them while I threw together the spicy mango slaw. We share dinner duties like this often so that we can get meals on the table faster. Feeding a family of seven takes teamwork…
And timesaving shortcuts like this… One of my favorite aspects of this shrimp taco recipe (besides all of the gorgeous color) is that the marinade does double duty — half is used to marinate the shrimp, and the other half becomes the “sauce” for the slaw.
In addition to the shrimp and slaw, I also threw together smoky chipotle cream sauce using sour cream and canned chipotle peppers in adobo sauce. At Walmart and most other stores, you’ll find this product in the Mexican foods section. A little goes a long way, so I typically just chop up the entire can of peppers, mix them back into the sauce, and then freeze the mixture in tablespoon portions to be used in future recipes.
I served these grilled shrimp tacos with a little extra sprinkle of chili powder and cilantro, along with some wedges of lime.
Don’t be overwhelmed by the list of ingredients — this dish comes together very quickly! Also, the spicy mango slaw is pretty darn tasty all on its own.