Directions:
- 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
- 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
- 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
- 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
- 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
- * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.99 Kcal (2491 kJ) | ||
| Calories from fat | 320.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.56g | 55% | |
|---|---|---|---|
| Cholesterol | 74.79mg | 25% | |
| Sodium | 1255.6mg | 52% | |
| Potassium | 484.14mg | 10% | |
| Total Carbs | 55.97g | 19% | |
| Sugars | 10.37g | 41% | |
| Dietary Fiber | 8.2g | 33% | |
| Protein | 17.98g | 36% | |
| Vitamin C | 29.3mg | 49% | |
| Iron | 2.3mg | 13% | |
| Calcium | 158.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 199.92 Kcal (837 kJ) | ||
| Calories from fat | 107.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 55% | |
|---|---|---|---|
| Cholesterol | 25.13mg | 25% | |
| Sodium | 421.89mg | 52% | |
| Potassium | 162.68mg | 10% | |
| Total Carbs | 18.81g | 19% | |
| Sugars | 3.48g | 41% | |
| Dietary Fiber | 2.76g | 33% | |
| Protein | 6.04g | 36% | |
| Vitamin C | 9.8mg | 49% | |
| Iron | 0.8mg | 13% | |
| Calcium | 53.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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