chipotle shrimp tacos with jicama-mango slaw

It's patio-sittin' season! And lately I keep having a hankering for seafood tacos. I was flipping through the latest issue of Martha Stewart Living this morning, and they had sliced tropical fruits, such as mango, sprinkled with chili pepper as a snack idea for a Cinco De Mayo party. This sweet-spicy combo was on my mind as I perused the grocery store. I always have chipotles ready to go in my fridge, so I decided on that as my spicy... Shrimp were on sale, so I went with that as my taco base. I picked up some jicama for some crunch. And what transpired were easy to make, spicy, light, sweet and nicely textured tacos, perfect for enjoying on the patio with a refreshing beer.

Chipotle Shrimp Tacos with Jicama-Mango Slaw

-1 lb. raw shrimp, peeled and deveined
-1 canned chipotle pepper, chopped fine, with 1-2 Tablespoons of the adobo sauce
-2 teaspoons cumin
-1/2 teaspoon smoke paprika
-1 teaspoon Mexican oregano
-1 Tablespoon Tapatillo hot sauce
-juice of 1 lime
-salt and pepper
-2 cloves garlic, minced
-1 Tablespoon olive oil

-1 medium jicama, peeled and cut into matchsticks
-2 mangoes, peeled and cut into matchsticks
-Zest and juice of 1 lime
-1/2 teaspoon red pepper flakes
-1 Tablespoon olive oil
-handful of cilantro, chopped fine

-corn tortillas

Combine the shrimp with the chipotle, adobo, cumin, paprika, oregano, hot sauce, lime juice, salt and pepper, and let marinate about 20 minutes.

Meanwhile, combine the ingredients for the slaw and set aside.

Heat the garlic and olive oil in a skillet over medium heat until the garlic just starts to brown. Add the shrimp, with marinade, and cook, turning often, for about 5-8 minutes, until the shrimp is pink and fully opaque.

Serve the shrimp on warmed tortillas with the slaw.