Guava Glazed Shrimp Tacos with Cabbage Slaw


Guava Glazed Shrimp Tacos with Cabbage Slaw

Servings 4


  • Tacos:
  • 2 tablespoons extra virgin olive-oil
  • ½ cup guava preserves
  • ¼ cup Dijon mustard
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 pound large shrimp, peeled and deveined
  • corn or flour tortillas, charred over an open flame or warmed in microwave or skillet
  • avocado, cilantro, jalapeno and/or sour cream, for serving
  • Cabbage Slaw:
  • 2 cups thinly sliced purple cabbage
  • 1 cup diced pineapple chunks
  • ½ cup coarsely chopped cilantro
  • 1 fresh lime, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt


  • In a medium bowl, whisk together the olive oil, guava jelly, mustard, orange and lime juices, paprika, and salt + pepper. Add shrimp and evenly coat the shrimp with the guava glaze. Let stand 5 to 10 minutes.
  • Meanwhile, combine all the ingredients for the cabbage slaw in a medium bowl and stir well. Set aside.
  • Remove shrimp to a plate. Transfer marinade to a small sauce pan and reduce 5 6 minutes or until sauce has slightly thickened. Heat a large skillet. Once hot, add shrimp and cook 2-3 minutes per side until pink and fully cooked. Set aside.
  • To assemble, place a few pieces of shrimp into the center of each tortilla along with some shredded cabbage. Finish with toppings of choice. Enjoy!