Shrimp Mango Tacos

Why You’ll Love This Recipe

These Shrimp Mango Tacos are the perfect combination of tropical sweetness and savory shrimp, creating a bright, flavorful meal in every bite. The shrimp are seasoned to perfection and paired with fresh mango that adds a touch of sweetness, balanced by the zesty, crunchy slaw. The creamy sauce on top adds the final layer of flavor, making these tacos both refreshing and satisfying. Best of all, they come together quickly and are perfect for a fun, easy weeknight dinner.

Ingredients

• 1 lb shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon paprika

• Salt and pepper, to taste

• 1 ripe mango, diced

• 8 small corn tortillas (or flour tortillas)

• 1/2 cup red cabbage, thinly sliced

• 1/4 cup cilantro, chopped

• 1/4 cup red onion, thinly sliced

• 1/2 tablespoon lime juice

• 1/4 cup sour cream

• 1 tablespoon mayonnaise

• 1 teaspoon hot sauce (optional)

• Lime wedges (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a bowl, combine the chili powder, cumin, paprika, salt, and pepper. Toss the shrimp in the spice mixture until evenly coated.

2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.

3. In a small bowl, mix together the sour cream, mayonnaise, lime juice, and hot sauce (if using). Set aside.

4. For the slaw, combine the red cabbage, cilantro, red onion, and lime juice in a bowl. Toss everything together until evenly mixed.

5. Warm the tortillas in a dry skillet or microwave for 20-30 seconds until soft and pliable.

6. Assemble the tacos: place a few shrimp on each tortilla, followed by a spoonful of the mango, slaw, and a drizzle of the creamy sauce.

7. Garnish with extra cilantro and lime wedges. Serve immediately.

Servings and Timing

• Servings: 4

• Total time: 20 minutes

• Prep time: 10 minutes

• Cook time: 10 minutes

Variations

• Add avocado: For extra creaminess, add slices of avocado on top of the tacos.

• Make it spicy: Increase the heat by adding diced jalapeños to the slaw or a dash of cayenne to the shrimp seasoning.

• Use grilled shrimp: For a smoky flavor, grill the shrimp instead of pan-frying them.

• Substitute with chicken or fish: If shrimp isn’t your preference, grilled chicken or flaky white fish like tilapia would also work great in these tacos.

Storage/Reheating

• Storage: While tacos are best enjoyed fresh, leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Store the slaw and sauce separately.

• Reheating: To reheat shrimp, warm them in a skillet over medium heat for 2-3 minutes, or microwave for about 30 seconds until heated through.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Be sure to thaw them fully before cooking for the best texture.

Can I make the slaw ahead of time?

Yes, the slaw can be prepared ahead of time and stored in the refrigerator for up to a day. This helps the flavors to meld together.

Can I use flour tortillas instead of corn?

Yes, flour tortillas will work just as well. They are larger and softer, which some people prefer for tacos.

How do I know when the shrimp are cooked?

Shrimp cook quickly and should turn pink and opaque. If they’re still translucent in the center, they need more time.

Can I make the sauce spicier?

Absolutely! To add more heat, you can increase the amount of hot sauce or add a minced jalapeño to the sauce mixture.

Can I add more fruit to these tacos?

Yes, feel free to add other tropical fruits like pineapple or papaya to the mango for a variety of sweet flavors.

Can I use other types of cabbage for the slaw?

Yes, you can substitute green cabbage, napa cabbage, or even kale for the red cabbage, depending on your preference.

How can I make these tacos dairy-free?

To make these tacos dairy-free, you can swap the sour cream for a dairy-free alternative such as coconut cream or a cashew-based cream.

Can I make the shrimp ahead of time?

Yes, you can cook the shrimp in advance and store them in the refrigerator for up to 2 days. Just reheat them before serving.

What other toppings can I add to these tacos?

Feel free to add toppings like sliced jalapeños, crumbled feta cheese, or a sprinkle of toasted coconut for extra flavor and texture.

Conclusion

Shrimp Mango Tacos are a delicious and vibrant meal that’s perfect for any occasion. The balance of sweet mango, tender shrimp, and crunchy slaw wrapped in a soft tortilla creates a flavor explosion in every bite. Whether you’re making them for a weeknight dinner or serving them at a summer get-together, these tacos are sure to impress with their bright, tropical flavors and easy-to-make nature.

Shrimp Mango Tacos

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Shrimp Mango Tacos bring together the perfect combination of sweet, savory, and fresh flavors wrapped in a soft tortilla. Juicy shrimp, vibrant mango, and tangy slaw come together with a creamy sauce to create a quick, tropical-inspired meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Tropical

Ingredients

1. 1 lb shrimp, peeled and deveined
   
   1 tablespoon olive oil
   
   1 teaspoon chili powder
   
   1/2 teaspoon cumin
   
   1/4 teaspoon paprika
   
   Salt and pepper, to taste
   
   1 ripe mango, diced
   
   8 small corn tortillas (or flour tortillas)
   
   1/2 cup red cabbage, thinly sliced
   
   1/4 cup cilantro, chopped
   
   1/4 cup red onion, thinly sliced
   
   1/2 tablespoon lime juice
   
   1/4 cup sour cream
   
   1 tablespoon mayonnaise
   
   1 teaspoon hot sauce (optional)
   
   Lime wedges (for garnish)

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Instructions

In a bowl, combine the chili powder, cumin, paprika, salt, and pepper. Toss the shrimp in the spice mixture until evenly coated.

1. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
2. In a small bowl, mix together the sour cream, mayonnaise, lime juice, and hot sauce (if using). Set aside.
3. For the slaw, combine the red cabbage, cilantro, red onion, and lime juice in a bowl. Toss everything together until evenly mixed.
4. Warm the tortillas in a dry skillet or microwave for 20-30 seconds until soft and pliable.
5. Assemble the tacos: place a few shrimp on each tortilla, followed by a spoonful of the mango, slaw, and a drizzle of the creamy sauce.
6. Garnish with extra cilantro and lime wedges. Serve immediately.

Notes

• For extra creaminess, add slices of avocado on top of the tacos.
• For added heat, increase the amount of red pepper flakes or add diced jalapeños to the slaw.
• For a smoky flavor, grill the shrimp instead of pan-frying them.
• If shrimp isn’t your preference, grilled chicken or flaky fish like tilapia work great as well.

Nutrition

• Serving Size: 1 taco
• Calories: 250
• Sugar: 12g
• Sodium: 380mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 150mg