Peachy Mango Madness Grilled Shrimp Tacos with Mango Slaw

Peachy Mango Madness Grilled Shrimp Tacos with Mango Slaw

Recipe #5 will feature Peachy Mango Madness (position 5 of 7 in rotation) https://coomoojams.com/product/peachy-mango-madness/

Ingredients

• For the shrimp:
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• For the peachy mango glaze and sauce:
• 1/3 cup Peachy Mango Madness (product link)
• 1 tablespoon lime juice
• 1 teaspoon rice vinegar
• 1/2 teaspoon soy sauce
• 1 teaspoon grated fresh ginger
• For the mango slaw:
• 2 cups shredded green cabbage
• 1 ripe mango, peeled and julienned
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon honey or agave
• Salt and pepper to taste
• To assemble:
• 8 small corn or flour tortillas, warmed
• 1 avocado, sliced
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Make the glaze and sauce: In a small bowl whisk together Peachy Mango Madness, lime juice, rice vinegar, soy sauce, and grated ginger until smooth. Reserve 2 tablespoons of the mixture as a finishing sauce for the tacos.
2. Marinate the shrimp: In a medium bowl toss the shrimp with olive oil, kosher salt, cumin, smoked paprika, and minced garlic. Add 2 tablespoons of the Peachy Mango mixture and toss to coat. Let marinate 10 to 15 minutes at room temperature while you prepare the slaw.
3. Prepare the mango slaw: In a large bowl combine shredded cabbage, julienned mango, red bell pepper, and chopped cilantro. In a small bowl whisk together Greek yogurt, lime juice, honey, and a pinch of salt and pepper. Toss the dressing with the slaw just before serving so the cabbage stays crisp.
4. Grill the shrimp: Preheat a grill or grill pan to medium-high. Thread shrimp onto skewers or place directly on the grill. Grill 2 to 3 minutes per side until opaque and slightly charred. During the last minute brush shrimp with remaining Peachy Mango glaze so it forms a glossy coat. Remove from heat.
5. Warm the tortillas: Wrap tortillas in a clean kitchen towel and warm on the grill for 20 to 30 seconds per side until pliable and lightly charred in spots.
6. Assemble tacos: Place 2 to 3 shrimp on each warmed tortilla. Top with a generous spoonful of mango slaw, a slice of avocado, and a drizzle of the reserved Peachy Mango finishing sauce. Garnish with fresh cilantro leaves and an extra squeeze of lime.
7. Serve immediately. These tacos are bright, balanced, and visually appealing with glossy peachy mango glaze on the shrimp and colorful slaw for contrast.

Notes

• Creative use of the product: Peachy Mango Madness is used both as a marinade glaze and as a finishing sauce so the sweet tropical fruit flavor penetrates the shrimp and also appears as glossy highlights on the finished tacos.
• Make ahead: Prep the slaw and glaze up to a day ahead. Keep shrimp chilled and marinate just before grilling for best texture.
• Balance: Acid from lime and rice vinegar cuts the jam sweetness while yogurt adds creaminess. Cumin and smoked paprika provide savory warmth to complement the fruit notes.
• Storage: Leftover slaw keeps in an airtight container for up to 2 days. Cooked shrimp are best eaten same day.