Bite into our delicious Shrimp Tacos with Creamy Mango Slaw made with Hellmann's® Avocado Oil, heirloom cherry tomatoes, mango, chili powder & lime.
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
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
Amount per serving
For SLAW, combine all ingredients in medium bowl. Set aside.
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.
Spoon slaw mixture into tortillas then top with shrimp. Serve, if desired, with lime wedges.