Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 6
For Cajun Shrimp:
1 lb. shrimp, peeled, deveined and tails removed
2 T. olive oil
2 T. Cajun seasoning (or to taste)
Juice from half a lemon
Salt to taste
For the mango salsa:
1 C. chopped mango
1/2 C. chopped pineapple
1/2 C. chopped red bell pepper
1/4 C. chopped red onion
1/2 of a jalapeno pepper or more if you like it spicy, minced (remove seeds and ribs to make it milder)
Juice of 1/2 a lime
1/2 C. loosely packed cilantro leaves or parsley, finely chopped
2 C. of your favorite coleslaw salad mix
6, 6” corn or flour tortillas
What to do:
For the mango salsa:
Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the shrimp:
Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with Cajon seasoning and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
To serve:
Warm the tortillas add a spoonful of cabbage and place the shrimp on top of the cabbage. Top with mango, pineapple salsa…… Yummy