mango shrimp tacos w/ crunchy cabbage

been feeding my family these for ten years, and they're still excited about them

these mango shrimp tacos come together in about 45 minutes, and most of that time is just chopping stuff—which is when i zone out; it’s basically free therapy. i think there’s something kinda meditative about slicing up fresh produce.

i’ve been making these for my family for over ten years, and they still get stoked every time. the tacos are bright, fresh, and perfect for spring in texas, which, let’s be honest, feels like summer anywhere else. light but satisfying, a little sweet, a little spicy—pretty much everything you want in a taco.

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things to know

feeds: 4
takes about: 45 minutes

required tools

• Chef’s knife

• Cutting board

• Griddle or large cast iron skillet

• Spatula

• Baking sheet

• Large bowls

ingredients

Slaw:

• 1/2 red cabbage, thinly sliced

• 1/2 green cabbage, thinly sliced

• 1 carrot, grated (optional)

• Handful of cilantro, chopped

• 1/4 c mayo

• 1/4 c mexican crema or sour cream

• 1/2 lime, juiced

• S + P

Salsa: