Grilled Cajun-Spiced Shrimp Tacos with Mango Salsa and Cilantro Lime Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Zesty grilled shrimp seasoned with Cajun spices served in soft tortillas topped with fresh mango salsa and a crisp cilantro lime slaw. This mexican-inspired seafood ready in about 25 minutes blends large shrimp, peeled and deveined, olive oil, Cajun seasoning into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 8 small corn tortillas
• 1 medium ripe mango, diced
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1/4 cup plus 2 tbsp fresh cilantro, chopped
• 3 tbsp, divided lime juice
• 2 cups green cabbage, shredded
• 1/4 cup mayonnaise
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil and 2 tbsp Cajun seasoning until evenly coated. Set aside to marinate for 10 minutes.
2. Step 2: Meanwhile, prepare the mango salsa by combining 1 diced medium ripe mango, 1/2 diced red bell pepper, 1/4 cup diced red onion, 1 minced small jalapeño, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Mix gently and refrigerate.
3. Step 3: For the cilantro lime slaw, mix 2 cups shredded green cabbage with 1/4 cup mayonnaise, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a separate bowl. Toss until well combined.
4. Step 4: Heat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble each taco by layering a few grilled shrimp, a spoonful of mango salsa, and a generous scoop of cilantro lime slaw. Serve immediately.