Spicy Shrimp Taco with Avocado Mayo Spiced Cabbage and Fresh Mango

16-20 medium sized raw shrimp
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons red chili powder
1 cup purple cabbage, shredded
½ cup mayonnaise
1 cup guacamole, store bought
2-3 tablespoons cilantro, minced
1 mango, diced into cubes
2 tablespoons white wine vinegar
4 corn tortillas, warmed
1-2 tablespoons cilantro leaves for garnish




Peel and devein shrimp, rinse and strain. Season with salt, pepper, paprika and chili powder, and mix together. Brush grill pan with olive oil. Cook shrimp 2-3 minutes on each side, or until the shrimp are a whitish color with pink and some charred grilled marks. Remove and set aside. In a separate bowl, add the guacamole, mayonnaise, a pinch of salt, pepper, the cilantro, cabbage, and mix all together. Cut the mango into small cubes. Place mango in a bowl and season with salt, pepper, olive oil and 1-2 teaspoons of white wine vinegar. To prepare the taco, warm tortillas on a grill or in the oven. Place in the center some of the purple cabbage and guacamole mixture, 4-5 pieces of cooked shrimp, and a 1-2 teaspoons of the mango. Add some fresh cilantro leaves for garnish and extra flavor.