Serves 4
SHRIMP
1 tsp Simply Pink Himalayan Mineral Salt, a pinch of cracked pepper
1-1/2 lb med. raw shrimp, peeled, deveined
Olive oil or coconut oil
SLAW
1/4 cups mayonnaise
2 Tbsp white balsamic
1/2 tsp Dijon mustard
2 tsp lemon juice plus zest of 1 lemon 2 Tbsp Florida Citrus Blend
ASSEMBLE WITH
12 corn or flour tortillas
1 lime, cut into quarters
1/2 cup cilantro, leaves pulled from
stems
1/2 package coleslaw mix (about 7 oz)
1/2 mango, peeled & diced*
1/2 cup pineapple, peeled, cored & diced* 1/4 cup red onion, thinly sliced
Place shrimp in a bowl, sprinkle with Simply Pink Himalayan Mineral salt and toss; set aside.
In medium bowl, mix the mayonnaise white balsamic & Florida Citrus Blend until smooth and completely mixed. Add the coleslaw mix, mango, pineapple and red onion; toss until the slaw is completely covered with the sauce.
Heat the oil in a large non-stick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate. The shrimp can also be cooked on the grill.
Warm taco shells in a skillet on medium-low, keep warm on a plate covered with a towel. Fill shells with the shrimp and some slaw; serve with lime wedges and cilantro.
*If you don’t like mango or pineapple, substitute Cara Cara oranges, papaya, guava or any other tropical fruit.