Peachy Mango Madness Shrimp Lettuce Tacos

Peachy Mango Madness Shrimp Lettuce Tacos

Featuring

This fresh, colorful recipe uses Peachy Mango Madness two ways. First in a quick shrimp marinade, then whisked into a tangy yogurt drizzle that makes every bite bright and tropical.

Ingredients

For the Shrimp

• 1 pound large shrimp, peeled and deveined (tails removed if preferred)
• 2 tablespoons Peachy Mango Madness
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Crunchy Slaw

• 1 1/2 cups finely shredded green or napa cabbage
• 1/2 cup shredded purple cabbage
• 1/2 cup grated carrot
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon Peachy Mango Madness
• 1 tablespoon olive oil
• Pinch of kosher salt

Peachy Mango Yogurt Drizzle

• 1/3 cup plain Greek yogurt
• 2 tablespoons Peachy Mango Madness
• 1 teaspoon lime juice
• Pinch of kosher salt
• 1 to 2 teaspoons water, as needed to thin

To Serve

• 10 to 12 butter lettuce leaves or small romaine leaves
• 1 small avocado, sliced or diced
• Lime wedges
• Extra chopped cilantro, optional

Instructions

1. Marinate the shrimp
   1. In a medium bowl whisk together 2 tablespoons Peachy Mango Madness, olive oil, lime juice, minced garlic, chili powder, salt, and pepper.
   2. Add the shrimp and toss to coat evenly.
   3. Let marinate in the refrigerator for 15 to 20 minutes while you prepare the slaw and sauce.
2. Make the crunchy slaw
   1. In a large bowl combine green or napa cabbage, purple cabbage, grated carrot, red onion, and cilantro.
   2. In a small bowl stir together lime juice, 1 tablespoon Peachy Mango Madness, olive oil, and a pinch of salt.
   3. Pour the dressing over the vegetables and toss until everything is lightly coated. Taste and add a little more salt if needed.
   4. Set aside so the flavors can blend while you cook the shrimp.
3. Prepare the Peachy Mango yogurt drizzle
   1. In a small bowl whisk together Greek yogurt, 2 tablespoons Peachy Mango Madness, lime juice, and a pinch of salt.
   2. Add 1 to 2 teaspoons water, a little at a time, until the sauce is just thin enough to drizzle from a spoon.
   3. Refrigerate until ready to use.
4. Cook the shrimp
   1. Heat a large nonstick skillet over medium high heat.
   2. Add a light drizzle of oil if your pan is not nonstick.
   3. Add the marinated shrimp in a single layer. Discard any leftover marinade in the bowl.
   4. Cook for 2 to 3 minutes on the first side until pink and lightly browned in spots, then flip and cook for 1 to 2 minutes more until opaque and just cooked through.
   5. Remove from the heat so the shrimp do not overcook.
5. Warm the lettuce cups
   1. Separate and rinse the lettuce leaves, then pat dry.
   2. If you like them slightly softened, quickly stack the leaves on a plate and cover loosely with a warm, barely damp kitchen towel until ready to fill.
6. Assemble the lettuce tacos
   1. Lay the lettuce leaves on a serving platter.
   2. Add a small handful of slaw to the center of each leaf.
   3. Top with 3 to 4 shrimp, depending on size.
   4. Add a few slices or small cubes of avocado.
   5. Drizzle each taco with the Peachy Mango yogurt sauce.
   6. Finish with a sprinkle of extra cilantro if using.
7. Serve
   1. Serve the tacos right away with lime wedges on the side for squeezing over each bite.
   2. Set the jar of Peachy Mango Madness on the table so everyone can add an extra spoonful if they enjoy more sweetness.

Tips

• For a grill version, thread marinated shrimp onto skewers and grill 2 to 3 minutes per side, then assemble as directed.
• Peachy Mango Madness is naturally sweet, so taste the slaw and sauce and adjust lime juice or salt to keep the flavors balanced.
• The slaw and yogurt drizzle can be made up to 1 day ahead and stored in the refrigerator in separate airtight containers.