SLAP YA MAMA SHRIMP TACOS | SERVES 4
- 1 pound fresh, uncooked shrimp (peeled, deveined, and tails removed)
- 2 teaspoons “Slap Ya Mama” seasoning
- ¼ teaspoon red pepper flakes
- 2 limes
- 2 tablespoons salted butter
- 1 cup coleslaw mix (shredded cabbage, carrots)
- 2 green onions
- Sea salt
- 1 mango
- 4 small flour tortillas
- Fresh cilantro, to serve (optional)
STEP 1: Assemble your ingredients and place a cast-iron pan on the grill; preheat to medium.
STEP 2: Place the shrimp in a medium bowl. Cut one of the limes in half and squeeze the juice from one of the halves into the bowl; stir in the seasoning and red pepper flakes.
STEP 3: Once the grill and cast-iron pan are hot, add the butter. Let it melt and brown a bit, and then add the shrimp.
STEP 4: Reduce the heat to low-medium, close the lid, and let the shrimp cook for about 4 minutes.
STEP 5: While the shrimp is cooking, place the cabbage mix in a bowl and squeeze the juice of the other lime half over top. Cut the remaining lime into wedges and set aside.
STEP 6: Chop up the green onions and add them to the cabbage; season with a bit of sea salt. Just a smidge. Don’t go crazy. Toss to combine.
STEP 7: Check on your shrimpies. Still there? Good. They should pretty much be cooked – they don’t take long and you don’t want to overdo it. Toss ‘em around in the buttery sauce and remove from the grill; set aside.
STEP 8: Peel and dice your mango. Here, we use a carrot peeler. Is there a better way? A trick we should know about? Do share! Do whatever you have to do to get this mango peeled and diced.
STEP 9: While the grill is still hot, throw the tortillas on it for about 30 seconds, or just until they’re nice and warm.
STEP 10: Assemble your tacos! Top each tortilla with the shrimp (and its glorious, buttery sauce), cabbage mix, diced mango, cilantro (if using), and a squeeze of lime. Serve immediately and enjoy!