Spicy Shrimp Tacos with Mango Slaw
Bright, bold, and a little bit sweet—these shrimp tacos will transport you straight to a beachside taco stand.
Description:
Jumbo shrimp tossed in a chili-lime marinade sizzle on the grill, then nestle into warm corn tortillas. They’re topped with a crunchy slaw of shredded cabbage, diced mango, red onion, cilantro, and a zingy lime-honey dressing. Each bite is a harmony of spice, sweetness, and freshness—the perfect balance of textures and flavors. Serve with lime wedges and a drizzle of crema or chipotle aioli to take these tacos next-level.
Spicy Shrimp Tacos with Mango Slaw
Course: Main CourseCuisine: MexicanDifficulty: Easy4
servings20
minutes10
minutes350
kcalIngredients
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
0.5 tsp salt
0.5 tsp black pepper
2 cups shredded cabbage
1 cup diced mango
0.25 cup chopped cilantro
2 tbsp lime juice
8 small corn tortillas
Directions
- In a large bowl, combine the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat, then cook the shrimp for 2-3 minutes per side until pink and opaque.
- In a separate bowl, mix cabbage, mango, cilantro, and lime juice to make the slaw, tossing it lightly to combine.
- Warm the corn tortillas on a dry skillet for about a minute on each side until pliable and warm.
- Assemble the tacos by placing a few shrimp on each tortilla, then top with a generous amount of mango slaw.
