Shrimp Tacos With Mango Slaw

Ingredients

• 14 ounce coleslaw mix 
• 0.8 cup cilantro leaves fresh
• 4 servings kosher salt 
• 2  limes juiced cut into wedges)
• 1  mangos peeled sliced into thin strips
• 3 tablespoons mayonnaise 
• 0.5 small onion red thinly sliced
• 0.8 pound shrimp deveined peeled halved
• 1 teaspoons sriracha plus more for serving
• 0.5 teaspoon sugar 
• 12  taco shells hard
• 2 teaspoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
2. Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
3. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
4. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.
5. Transfer the shrimp to a plate. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw.
6. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.
7. Photograph by Antonis Achilleos