Recipe of The Month: Shrimp Tacos

A colourful cilantro and mango filled shrimp taco perched atop a crispy tortilla and sitting beside a bright Slap Ya' Mama seasoning container.
Tacos are perfection – it’s a fact. These ones are nicely balanced in flavour, the cabbage topping adds a nice crunch, and the mango is just sweet enough; the seasoning, of course, contributes a Cajun kick that really pulls it all together. So, while we don’t endorse slappin’ ya mama, we do endorse making these tacos.




  • 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.

 Pull out your ingredients, including white flour tortillas, cilantro, green onion, one mango, de-frosted shrimp, red and green cabbage, two limes and Slap Ya Mama seasoning.

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.



 Place shrimp in bowl.Squeeze limes over shrimps.
Add seasoning to shrimp.Add chili flakes to shrimp.

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.

 Heat empty pan on barbecue

Add in generous oil to hot pan.Place shrimp evenly across pan.

STEP 4: Reduce the heat to low-medium, close the lid, and let the shrimp cook for about 4 minutes.

 Reduce heat to low and let shrimp cook for 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.

 While your shrimp cooks, squeeze your remaining lime over your mix of red and green shredded cabbage.

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.

Chop your green onionsSprinkle salt onto the green onions and cabbage. 

Mix green onions and cabbage together.

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.


Check on your shrimp.

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.

 Using a potato peeler, peel the skin off your mangos  Dice up your mango.

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.

Grill your tortillas by placing them on the barbecue until marks appear. Do not leave on too long - unless you like it real crispy - 30 seconds per side is more than enough.

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!

Start assembling by placing generous shrimps on a hot grilled tortilla and topping with cabbage mixture. add in your mango, parsley and squeeze lime juice atop. Now enjoy a zesty shrimp taco on a hot summer day - or cold winter day because shrimp tacos are always delicious no matter the time of year


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