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Shrimp Tacos with Creamy Mango Slaw

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  • SLAW:
  • 3 cups shredded Napa cabbage
  • 1 cup chopped mango
  • 1 cup chopped heirloom cherry tomatoes
  • 1/4 cup chopped red onion
  • 3 Tbsp. Hellmann's® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
  • 2 Tbsp. chopped fresh cilantro leaves
  • 1/8 tsp. salt
  • TACOS:
  • 12 ounces large shrimp, (26 to 30 per lb. size), peeled and deveined
  • 1 Tbsp. Hellmann's® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
  • 1 tsp. chili powder
  • 8 (6-in. ea.) flour tortillas, warmed

Nutritional information

 

Amount per serving

Calories340
Total Fat11g
Saturated Fat2.5g
Trans Fat0g
Cholesterol110mg
Sodium1110mg
Total Carbs41g
Dietary Fiber4g
Sugars10g
Protein18g
Vitamin D0mcg
Calcium178mg
Iron3mg
Potassium360mg
  • 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® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing Mayonnaise 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.