Shrimp Curry Tacos with Mango Habanero Slaw
Spicy-sweet-crunchy-soft shrimp tacos are our summer anthem! Perfect excuse to marry Indian & Mexican with the bright, peppy flavors of mango & habanero.
Servings: 12 tacos
Calories: 180kcal
Ingredients
Shrimp Curry Tacos
- 1 lb. shrimp peeled
- 3 cloves garlic minced
- 1/2 inch ginger grated
- 1 t. garam masala
- 1 t. cumin
- 1 t. turmeric
- 1 t. salt
- 3/4 cup coconut milk
- 1 T. tomato paste
- 12 soft taco shells
- 1 lime cut into wedges
Mango Habanero Slaw
- 2 T. honey
- 2 T. lime juice
- 1 T. olive oil
- 1/2 head green cabbage thinly shredded
- 2 mangoes thinly sliced
- 1 red onion thinly sliced
- 2-6 habanero peppers seeded & thinly sliced
- 1/4 cup cilantro chopped
Instructions
Mango Habanero Slaw
- Whisk honey, lime juice, and olive oil in a large bowl.
- Toss the rest of the slaw ingredients in the honey lime sauce. Let soften while you prepare the shrimp, at least 30 minutes, or overnight.
Shrimp Curry Tacos
- Toss shrimp with garlic, ginger, garam masala, cumin, turmeric, and salt. Let marinate for 15 minutes.
- Whisk tomato paste into coconut milk in a large skillet. Bring to a simmer, then reduce heat to low and add shrimp.
- Cook shrimp just until opaque, turning as needed.
- Arrange shrimp and slaw inside taco shells. Serve with lime wedges.