Go Back
HONEY LIME SHRIMP TACOS WITH SWEET PEPPER AIOLI & COCONUT MANGO SLAW || TROPICAL TACO || FISH TACOS || SHRIMP TACO RECIPE
Print Recipe

Honey-Lime Shrimp Fish/Shrimp Tacos with Coconut-Mango Slaw & Sweet Pepper Aioli

Fresh tomatoes, mango, cilantro and a savory red pepper aioli jazz up traditional seafood tacos. Make them with talapia, cod, or shrimp to turn Taco Tuesday into a tropical treat!
Prep Time20 minutes
Cook Time15 minutes
Servings: 4 people
Author: Paula

Ingredients

  • 3 tbsp fresh lime juice bottled will do in a pinch
  • 3 tbsp honey
  • 1 tbsp ground cumin
  • ¾ tsp salt
  • 1½ pounds peeled and deveined shrimp (tails removed), tilapia, or cod filets If using fish, cut into 1 x 3 inch pieces
  • 2 medium tomatoes, seeded & chopped
  • 2 ripe mangos, peeled, pitted and cut into ½" pieces Use precut mango for a shortcut
  • 2 cups angel hair coleslaw mix
  • ½ cup sweetened coconut flakes
  • ¼ cup coarsely chopped cilantro leaves I have used LiteHouse freeze-dried cilantro as well
  • 3 tbsp coconut oil
  • 8 (6-inch) flour torillas
  • Sweet Pepper Aioli (see recipe)
  • Hot sauce or salsa, and lime wedges for serving (optional)

Instructions

  • In a small bowl, whicsk together lime joice, honey, cumin, salt and red pepper. Place fish in a large zip-top plastic bag; pour honey mixture over fish. Seal bag, pressing out excess air; let stand 15 minutes gently kneading bag or or twice to mix.
  • Meanwhile, in large bowl, toss tomatoes, mangos, coleslaw, coconut, and chilantro.
  • Remove fish from marinade; reserve marinade.
  • In a large skillet, heat 1½ tablespoons oil over medium heat. Addhalf the fish and cook until fish turns opaque throughout andinternal temperature reaches 145°(or until it turns pink if usingshrimp), turning halfway thorough cooking. With slotted spoon,transfer fish to plate; keep warm. Repeat with remaining oil andfish.
  • In the same skillet, heat reserved marinade to boiling over mediumheat; cook 1 minute or until temperature reaches 165°, cool slightly.Add marinade to coleslaw mixture; toss to combine.
  • Heat tortillas on either on a microwave-safe place between 2 damppaper towels in microwave oven on high 35-45 seconds until warm. Or,between2 damp paper towels wrapped completely in aluminum foil. Heatin 200° oven for 8-10 minutes.
  • Fill tortillas with fish and slaw and topped with sweet pepper aioli.
    *Serve with hotsauce, salsa, and lime wedges as desired.