Summer 2016 is the summer of all things mango at Trader Joe’s. They have over 40 new mango items and I’ll be chatting about one of my favorites…mango jicama slaw with a lime mango vinaigrette. Including today’s purchase I’ve bought this 5 times and plan on buying 5 more! At $4.99 it’s not the cheapest slaw mix you can find, but this has thinly sliced mango, jicama, and cabbage. I only made 2 tacos with it tonight, but you could easily get 10-12 tacos-worth from it. There is a hearty helping of cilantro and a pouch of lime mango dressing. Warning: use a bigger bowl than you think you’ll need to mix it! It’s pretty compacted in the container so learn from my underestimation of bowl sizes. The ingredients are fresh, the jicama adds a great texture. I do like the dressing mix, but I don’t totally love it. It’s limey but doesn’t taste like mango once it’s all mixed together. Every time I buy this I make the same meal to go along with it – you guessed it! Chipotle Shrimp Tacos!
The point of this blog isn’t necessarily about being frugal, but I’m totally frugal. Friends and family know this! I like to be wise with my money and save for a rainy day. So maybe you’re thinking “but shrimp aren’t cheap.” No, their not “cheap” but I always buy them on sale and I cook exactly the quantity I want so there is no waste and little prep time! The best price for extra jumbo (16-20/lb) shrimp is $7.99/lb. Once in a while I’ve found them for $6.99. So assuming you get them for $7.99, that’s 39¢ per shrimp. I put three shrimp in each taco so my protein cost is $2.39. And it took me 10 min to make! I’m all about saving time.
I’m eating one as I type! I give this item 8.5 stars but when added to the shrimp tacos it’s a straight up 10!
Chipotle Shrimp Tacos with Mango Jicama Slaw
You have to start with my favorite and go-to marinade. When I make it I make a BIG batch, then portion it into 1/2 c containers and freeze it. In the fridge it will last for weeks. I’ve put it on fish, steak, tofu, and chicken. But it’s best on shrimp. The recipe below is for a single, small batch (if you want my measurements to use a whole can of chipotles let me know!) I don’t want to open a can of chipotles and use just one pepper.
Chipotle Marinade
1 chipotle pepper
1 t adobo sauce (comes in the can with the chipotles)
1 T chile powder (omit if you don’t want too much spice)
2 t cumin
1 t oregano
1/2 t onion powder
1/4 t red pepper flakes
1 t pepper
1/2 t salt (add more after tasting)
3 garlic cloves
1/4 olive oil, you can use vegetable oil if you want
Add all ingredients into a blender, or use an immersion blender. Blend until smooth.
Chipotle Shrimp Tacos (makes 2 tacos)
6 extra jumbo raw shrimp, thawed, and shelled (extra jumbo are 16-20/lb)
1 heaping teaspoon of chipotle marinade
1 t oil for frying pan
2 small tacos, flour or corn, your choice
Mango jicama slaw
Any toppings you want!
I added a little shredded cheese, sour cream, and lots of cilantro
Directions: After shrimp are thawed and shelled, added marinade and let them soak for 15 min. Heat pan over medium high heat, add oil to pan, once the pan is good and hot add shrimp and get a good sear. Shrimp cook super quick, which is why I like cooking with them so much. Once the tails are turning pink you can go ahead and flip them. This should only take 1-2 min/per side. You’ll know they’re done when their pink all the way through and curled up. Remove them from the heat and make your tacos!!!
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