Mango-Jalapeño Shrimp Tacos with Cilantro Lime Slaw
Bright and spicy shrimp tacos topped with sweet mango salsa and crunchy cilantro lime slaw, perfect for warm summer evenings. This mexican-inspired tacos & burritos ready in about 28 minutes pairs peeled and deveined large shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp, divided salt
- 1/4 tsp black pepper
- 1 medium, diced ripe mango
- 1 small, seeded and minced jalapeño
- 1/4 cup, finely chopped red onion
- 3 tbsp, divided fresh lime juice
- 2 cups, shredded green cabbage
- 1/2 cup, chopped fresh cilantro
- 8 small corn tortillas
- 1/4 cup sour cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside to marinate for 10 minutes.
- Step 2: Meanwhile, prepare mango salsa by combining 1 medium diced ripe mango, 1 small seeded and minced jalapeño, 1/4 cup finely chopped red onion, and 2 tbsp fresh lime juice with a pinch of salt. Mix gently and refrigerate.
- Step 3: For the cilantro lime slaw, toss 2 cups shredded green cabbage with 1/2 cup chopped fresh cilantro, 1 tbsp fresh lime juice, and 1/2 tsp salt until evenly coated.
- Step 4: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
- Step 5: Warm 8 small corn tortillas on a dry skillet or grill for 30 seconds each side until pliable and lightly toasted.
- Step 6: Assemble tacos by layering a spoonful of cilantro lime slaw, 3-4 shrimp, a generous spoonful of mango salsa, and a drizzle of 1/4 cup sour cream per tortilla. Serve immediately for a fresh summer meal.
Frequently asked questions
How long does Mango-Jalapeño Shrimp Tacos with Cilantro Lime Slaw take to make?
Total time is about 28 minutes (20 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 Mango-Jalapeño Shrimp Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Mango-Jalapeño 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 Mango-Jalapeño 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 Mango-Jalapeño Shrimp Tacos with Cilantro Lime Slaw?
Mexican tacos & burritos 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.
