Coconut Shrimp Mango Tacos (3 shrimp per person)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 6 cooked coconut shrimp (from the original batch), 1/2 cup chopped mango, 1/4 cup roasted corn kernels, and 3 tablespoons chilled basil-buttermilk dressing. leftover Cayman Islands Coconut Shrimp Salad
- 1 tablespoon lime juice (fresh)
- 1 tablespoon chopped fresh cilantro
- 1 cup shredded red or green cabbage (about 3 oz)
- 1 tablespoon neutral oil (for warming tortillas)
- Optional: 1 lime, cut into wedges
- 4 small corn or flour tortillas (6–7 inch)
Directions
- Make the quick slaw: in a medium bowl toss 1 cup shredded cabbage with 1 tablespoon lime juice, 1 tablespoon chopped cilantro, the reserved 1/2 cup chopped mango and 1/4 cup roasted corn. Set aside for 2–3 minutes.
- Reheat the 6 reserved coconut shrimp: arrange on a wire rack over a baking sheet in a 350°F oven. Heat until the thickest part reaches 165°F as measured with a thin-tip food thermometer inserted sideways; check more than one shrimp. Temperature—not coating color, feel or time alone—is the primary safety check. Keep the dressing and slaw chilled until assembly.
- Warm tortillas: heat a large skillet over medium and brush the 4 tortillas lightly with the 1 tablespoon neutral oil; warm about 30–40 seconds per side until pliable and lightly browned.
- Divide the shrimp: using a clean knife, carefully halve each of the 6 reheated shrimp lengthwise to make 12 halves.
- Assemble 4 tacos: divide all the mango-corn slaw among the 4 tortillas, then add 3 shrimp halves to each taco. Each person receives 2 tacos containing 3 whole shrimp in total.
- Finish and serve: drizzle 3/4 tablespoon chilled basil-buttermilk dressing over each taco, using the reserved 3 tablespoons in total. Serve immediately, with optional lime wedges.