Mango-Chili Glazed Grilled Shrimp Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Juicy shrimp brushed with a spicy mango-chili glaze, grilled and nestled in warm tortillas with a crisp cilantro-lime slaw for vibrant street food flavors. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, ripe mango, red chili flakes 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 cup, finely chopped ripe mango
• 1 tsp red chili flakes
• 2 tbsp honey
• 2 tbsp lime juice
• 1 tbsp olive oil
• 8 corn tortillas
• 2 cups, shredded green cabbage
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, thinly sliced red onion
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a blender or food processor, combine 1 cup finely chopped ripe mango, 1 tsp red chili flakes, 2 tbsp honey, and 2 tbsp lime juice. Blend until smooth to create the mango-chili glaze.
2. Step 2: Toss 1 lb peeled and deveined large shrimp with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, then brush shrimp liberally with the mango-chili glaze.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred, brushing with extra glaze as they cook.
4. Step 4: In a bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, and 1/4 cup thinly sliced red onion. Toss with a squeeze of lime juice and a pinch of salt to make the cilantro slaw.
5. Step 5: Warm 8 corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing 3-4 shrimp in each tortilla and topping with a generous spoonful of cilantro slaw before serving.