Island Shrimp Tacos with Chili Lime Coleslaw & Mango Papaya Salsa

I s l a n d S h r i m p Ta c o s w it h C h i l i L i me C o l e s l a w & M a n g o P a p a y a S a l s a

Spice rub for shrimp ½ tsp. garlic powder ½ tsp. sweet paprika ½ tsp. smoked paprika ½ tsp. dried basil ½ tsp. dried oregano ½ tsp. ground cumin ½ tsp. onion powder salt & freshly ground black pepper dash cayenne pepper

1 lb. raw shrimp, peeled & deveined white flour taco size tortilla's

Directions

Salsa 1 cup papaya chunks 2 cups mango chunks ½ medium red onion, quartered 1 bunch cilantro, stems removed juice of 1 lime ½ tsp. salt, or more to taste Coleslaw ½ head of green cabbage, shredded ½ cup mayonnaise or greek yogurt juice from 1 lime, about 2 tablespoons 1 tsp. chili powder pinch of salt, or more to taste pinch of pepper, or more to taste

1. In a medium bowl, combine the mayonnaise, lime juice, chili powder and salt. Stir to combine. Add in the shredded coleslaw and stir to combine. Refrigerate in an airtight container until needed. 2. In the SuperSonic Chopper Extra with blade attachment add salsa ingredients, place cover on and pull the cord a few times to chop. 3. In a small bowl mix rub ingredients together. 4. Pat the shrimp dry. Rub spice mixture over both sides of shrimp. Let sit in the refrigerator for about 15 minutes. 5. Place the shrimp in the SmartSteamer Colander and place the

Colander over the Steamer Base. 6. Cover and steam in the microwave on high power 6 minutes, or until the shrimp is cooked through. 7. Assemble the tacos by layering the chili lime coleslaw, shrimp, and topping with mango papaya salsa. Best served warm.