INGREDIENTS

•     ( Prep: , Cook: )

1 pound jumbo shrimp peeled and deveined
½ teaspoon Dangold Pineapple, Mango, Lime & Chipotle
1 tablespoon vegetable oil
6 corn tortillas
1 cup slaw
1 medium tomato cubed
1 jalapeño cubed
½ an avocado cubed
1 tablespoon cilantro roughly chopped
Juice from 1 lime
Salt and pepper to taste

DIRECTIONS

1. Season shrimp with Pineapple, Mango, Lime & Chipotle spice blend, 1 teaspoon lime juice, salt and pepper. Heat oil in a frying pan and cook shrimp for about 3-4 minutes on each side. Remove from heat and set aside.
2. Warm tortillas in a pan on the stove top for about 1-2 minutes on each side, or until soft and pliable.
3. Season slaw with 1 teaspoon lime juice, salt and pepper. Set aside.
4. Mix together tomato, jalapeño, avocado, cilantro, 1 teaspoon lime juice, salt and pepper to taste.
5. To build your tacos, layer slaw, tomato and avocado salsa over the tortilla. Top with shrimp. Serve immediately.