Grilled Shrimp Tacos with Mango Slaw

Ingredients

• 150g shrimp
• 3 small corn tortillas
• 80g red cabbage, shredded
• 50g mango, diced
• 1 lime
• 2 tbsp Greek yogurt
• 1 tsp chili powder
• Cilantro

Preparation

1. 1

   Pat the shrimp dry with paper towels, then season evenly with chili powder, salt, and a squeeze of lime juice. Let it rest for 5 minutes to absorb flavor.

2. 2

   Heat a grill pan or skillet over medium-high heat. Cook the shrimp for about 2–3 minutes per side until they turn pink, opaque, and slightly charred. Remove and set aside.

3. 3

   In a bowl, combine shredded red cabbage and diced mango. Add fresh lime juice and a pinch of salt, then toss well to create a fresh, crunchy slaw.

4. 4

   Warm the corn tortillas in a dry pan for 30–60 seconds per side until soft and lightly toasted.

5. 5

   Assemble each taco by adding grilled shrimp first, followed by a generous spoonful of mango slaw.

6. 6

   Top with Greek yogurt, fresh cilantro leaves, and an extra squeeze of lime juice just before serving.