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

Makes 6 servings.

Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 272
Sodium: 521mg
Fat: 12g
Carbohydrates: 26g
Cholesterol: 112mg
Fiber: 3g
Protein: 15g

Grilled Shrimp Tacos with Jalapeño Mango Slaw

Ingredients

1/4 cup olive oil
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon honey
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon salt
1 pound jumbo shrimp (16 to 20 count), 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)

Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt 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.

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

3. 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.

4. Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink.

5. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately.

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