Recipes and Cooking Garlic Shrimp and Crab Tacos 3.7 (3) Celebrate taco night with a quick, easy, and delicious combination of succulent shrimp and crab. The seafood tacos only take 30 minutes to make. Enjoy with our mango-chipotle slaw and a squeeze of lime. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 19, 2013 Print Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¾ pound fresh or frozen medium shrimp 1 tablespoon all-purpose flour 1 teaspoon paprika ½ teaspoon salt ½ teaspoon ground black pepper 2 cup shredded red cabbage 1 mango, peeled, pitted, and chopped ¼ cup sliced green onions 2 tablespoon mayonnaise 1 tablespoon lime juice 1 - 2 teaspoon finely chopped canned chipotle chile peppers in adobe sauce* 1 tablespoon minced fresh garlic 2 tablespoon olive oil ¼ cup dry white wine ¼ cup whipping cream 6 ounce fresh lump crabmeat ¼ cup snipped fresh cilantro 16 6 inch corn tortillas, warmed 1 avocado, peeled, pitted, and coarsely chopped Bottled hot sauce, such as green pepper sauce (optional) Directions 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. 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. 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. 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. Tips *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Print Nutrition Facts (per serving) 504 Calories 26g Fat 42g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 504 % Daily Value * Total Fat 26g 33% Saturated Fat 6g 30% Cholesterol 163mg 54% Sodium 992mg 43% Total Carbohydrate 42g 15% Total Sugars 9g Protein 24g Vitamin C 45.5mg 228% Calcium 161.5mg 12% Iron 2.2mg 12% Potassium 653mg 14% Folate, total 104.8mcg Vitamin B-12 4.9mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.