Chili Mango Shrimp Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and spicy chili mango shrimp nestled in warm tortillas with a refreshing cilantro lime slaw for a vibrant taco night. This Mexican-inspired seafood recipe, ready in about 23 minutes, pairs large shrimp, fresh mango, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp olive oil, salt, and black pepper until evenly coated.
  2. Step 2: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque, then remove from heat and stir in 1 cup diced fresh mango.
  3. Step 3: In another bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, and 1 tsp honey. Mix well to create a tangy slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  5. Step 5: Assemble tacos by layering the chili mango shrimp on each tortilla and topping with a generous spoonful of cilantro lime slaw. Serve immediately.

Frequently asked questions

How long does Chili Mango Shrimp Tacos with Cilantro Lime Slaw take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chili Mango Shrimp Tacos with Cilantro Lime Slaw?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Chili Mango Shrimp Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chili Mango Shrimp Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chili Mango Shrimp Tacos with Cilantro Lime Slaw?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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