Spicy Mango Habanero Shrimp Tacos with Coconut Slaw

Instructions

1. 1

   Peel and devein the shrimp. Dice the mango and finely chop the habanero pepper (removing seeds for less heat, if desired). Mince the garlic.

   ~5 min
2. 2

   In a mixing bowl, combine diced mango, chopped habanero, 2 tablespoons of lime juice, honey, minced garlic, cumin, salt, and pepper. Blend until mostly smooth, leaving some small mango chunks for texture. Add the shrimp to the marinade and toss to coat. Let marinate for 10 minutes.

   ~10 min
3. 3

   While the shrimp marinates, prepare the slaw. In a large bowl, combine shredded cabbage and carrot.

4. 4

   In a small bowl, whisk together coconut milk and 1 tablespoon of lime juice. Pour over the cabbage and carrot mixture. Add chopped cilantro and toss to combine. Season with a pinch of salt and pepper.

   ~5 min
5. 5

   Heat a large frying pan over medium-high heat. Add the marinated shrimp (discard excess marinade). Cook for 2-3 minutes per side, until pink and cooked through.

   ~7 min
6. 6

   Warm the corn tortillas according to package directions. Fill each tortilla with cooked shrimp and top with the coconut-lime slaw.

   ~3 min