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Smoky Shrimp Tacos + Mango Cilantro Slaw

We dont even wait for #TacoTuesday, we are happy to have tacos many nights in a week. This week, we did something a little different with these smoky shrimp tacos with a bright, fresh #guacamole, mango slaw and an ancho chili crema.

#Anchochili is a dried poblano pepper. They are only mildly spicy, with a dried fruit sweetness to them. Chipotle peppers could be used in this recipe but note that they are much hotter than ancho chilis. Also, far more of a smokey flavour so just use with caution.

The guacamole in this recipe is similar to my usual guacamole however being that it's used as a piece of this dish and not being eaten on it's own, I wanted it to stand up to the other bold flavours. There's more lime to help brighten and freshen up the overall dish. I wouldn't necessarily dip chips in it... but of course, you can if you like! And don't skip on the secret ingredient... feta or cotija cheese! It brings a savoury, saltiness to the guac that you just can't achieve otherwise. I use feta because it's something I always have on hand.

Hope this spices up your next #tacotuesday!


Smoky Shrimp Tacos + Mango Cilantro Slaw



  • 1 lb shrimp or prawns, deveined with the tails off

  • 2 cloves garlic, minced

  • 1/2 teaspoon ancho chili powder

  • 1/2 teaspoon paprika

  • Pinch of cayenne pepper (to taste)

  • Pinch of salt

  • 1/4 teaspoon freshly grated lime zest

  • 1 tablespoon olive oil


  • 2 ripe avocados, mashed

  • 1 green onion, finely chopped

  • 1 1/2 tablespoons feta or cotija cheese, finely crumbled

  • 2 tablespoons fresh cilantro, finely chopped

  • 1 tablespoon freshly squeezed lime juice

  • Salt and pepper to taste

Mango Cilantro Slaw

  • 2 1/2 cups prepared coleslaw mix, or shredded cabbage

  • 2 green onion, sliced on a bias

  • 1 ripe mango, sliced into matchsticks

  • 1/4 cup fresh cilantro, roughly chopped

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon honey

  • Salt and pepper to taste

Ancho Chili Crema

  • 1/2 cup sour cream

  • 1/2 teaspoon ancho chili powder

  • Pinch of salt and freshly ground black pepper


  1. Start by making the guacamole. In a medium bowl, mash avocados with a fork, leaving some chunks for texture. Mix in green onion, cilantro, feta, lime juice and salt and pepper. Adjust seasoning to your taste. Set aside.

  2. Cut the top and bottom off your mango so you have a flat bottom to safely peel the mango on. Set it right side up and run your knife just under the peel of the mango so you don't lose much fruit. Be sure you're angling the knife to follow the round shape of the mango. (See pictures below) The mango will have a large, flat pit. Take thin slices of the mango off both sides until you hit the pit. Lay slices on the cutting board and cut into thin strips or matchsticks. Add to a large bowl with cabbage or coleslaw, cilantro and green onion. Toss with olive oil, lime juice, honey and salt and pepper. Set aside.

  3. Prepare your shrimp by adding all ingredients in a small bowl and toss to combine. Set aside until you're ready to grill.

  4. For the ancho chili crema, mix all ingredients in a small bowl until well combined.

  5. Grill your shrimp in a BBQ basket tossing occasionally until they're opaque and pink.Don't overdo it or they'll be rubbery. They should take 3-6 minutes depending on the size.

  6. While the shrimp are grilling, warm and slightly brown tortillas in a frying pan.

  7. Assemble your tacos and serve with an ice cold beer!


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