Shrimp Tacos With Mango Slaw..Good morning it's almost Cinco...Happy Mayo segundo..

Ingredients: 3 tablespoons mayonnaise 1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving 2 limes (1 juiced, 1 cut into wedges) 1/2 teaspoon sugar 3/4 cup fresh cilantro 3/4 pound medium shrimp, peeled, deveined and halved crosswise 1 14-ounce package coleslaw mix 1 mango, peeled and sliced into thin strips 1/2 small red onion, thinly sliced Kosher salt 2 teaspoons vegetable oil 12 hard taco shells Directions: Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.) Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha.