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1. Thaw shrimp, if frozen. Peel, devein, and halve lengthwise. In a resealable plastic bag combine the shrimp, flour, paprika, salt, and pepper. Seal bag and toss to coat; set aside.
2. In a medium bowl combine the cabbage, mango, green onions, mayonnaise, lime juice, and chipotle chile peppers; stir well. Season to taste with salt; set aside.
3. In a large skillet cook garlic in hot olive oil over medium-high heat for 30 seconds or until garlic is golden brown. Stir in the shrimp. Cook and stir for 3 minutes or until shrimp is opaque. Transfer shrimp to a plate. Add the wine and whipping cream to the skillet. Simmer, uncovered, for 3 to 5 minutes or until mixture is thickened. Stir in the shrimp and crab; cook and stir until heated through. Remove from heat; stir in the cilantro.
4. To assemble tacos, make eight stacks of two tortillas each. Spoon about 1/4 cup shrimp-crab mixture onto each tortilla stack. Top with some mango-cabbage slaw and avocado. Drizzle with hot sauce, if desired.