Shrimp Tacos With Mango Slaw

• 3 tablespoons mayonnaisemayonnaise
• 1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving
• 2 limes (1 juiced, 1 cut into wedges)lime
• 1/2 teaspoon sugarsugar
• 3/4 cup fresh cilantrocilantro
• 3/4 pound medium shrimp, peeled, deveined and halved crosswiseshrimp
• 1 14-ounce package coleslaw mix
• 1 mango, peeled and sliced into thin stripsmango
• 1/2 small red onion, thinly slicedred-onion
• Kosher saltsalt
• 2 teaspoons vegetable oilvegetable-oil
• 12 hard taco shells

1. 01Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
2. 02Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
3. 03Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
4. 04Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

Calories

435 kcal

Protein

22 g

Fat

20 g

Saturated fat

3 g

Carbs

43 g

Fiber

6 g

Sugar

10 g

Sodium

493 mg

Cholesterol

133 mg

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