Shrimp Tacos with Creamy Mango Slaw

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  • SLAW:
  • 3 cups (750 mL) shredded Napa cabbage
  • 1 cup (250 mL) chopped mango
  • 1 cup (250 mL) chopped heirloom cherry tomatoes
  • 1/4 cup (60 mL) chopped red onion
  • 3 Tbsp. (45 mL) Hellmann’s® made with Avocado Oil with a Hint of Lime
  • 2 Tbsp. (30 mL) chopped fresh cilantro leaves
  • 1/8 tsp. (0.5 mL) salt
  • Tacos:
  • 12 ounces (350 g) large shrimp, (26 to 30 per lb. size), peeled and deveined
  • 1 Tbsp. (15 mL) Hellmann’s® made with Avocado Oil with a Hint of Lime
  • 1 tsp. (5 mL) chili powder
  • 8 (6-in. ea.) flour tortillas, warmed

Nutritional information

 

Amount per serving

Calories330
Total Fat12g
Saturated Fat2g
Trans Fat0g
Cholesterol110mg
Sodium830mg
Total Carbs40g
Dietary Fiber4g
Sugars10g
Protein17g
Vitamin D0mcg
Calcium84mg
Iron1mg
Potassium427mg
  • 1 For SLAW, combine all ingredients in medium bowl. Set aside.
  • 2 For TACOS, heat large nonstick skillet over medium-high heat. Toss shrimp with Hellmann’s® with Avocado Oil with a Hint of Lime and chili powder in bowl. Add to skillet and cook, stirring occasionally, until shrimp turn pink, about 3 minutes.
  • 3 Spoon slaw mixture into tortillas then top with shrimp. Serve, if desired, with lime wedges.