Tuesday, May 13, 2014

Shrimp Quesadillas with Mango Slaw

From Texas Type a Mom

  •  1/2 c. olive oil
  • 1/2 c. lime juice
  • 4 T. chopped fresh cilantro
  • 4 T. Pickled Diced Jalapeño Peppers
  • 2 T. honey
  • 1 tsp. minced garlic 
  • 1/2 tsp. salt
  • 2 pounds shrimp, peeled and deveined
  • 3 c. shredded cabbage
  • 2 mango, peeled, pitted, and cut into 1/4-inch cubes
  • 2 T. chopped red onion
  • monteray jack cheese
  • flour tortillas 
  • garnish: avocado, sour cream


  1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder, and salt in small bowl with wire whisk.  Reserve 1/4 of the marinade.  Pour remaining marinade into large repealable bag.  Add shrimp; turn to coat well.  Refrigerate 15 minutes.
  2. Meanwhile, mix cabbage, mango, and onion in large bowl.  Add reserved marinade; toss to coat.  Cover.  Refrigerate until ready to serve.
  3. Pour shrimp and marinade into frying pan, sauté. 
  4. To serve, place shrimp on each tortilla with monteray jack cheese, fold tortilla, grill each side to melt cheese.  Top with slaw and serve immediately.
Yields: 6 servings.

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