Mango-Lime Shrimp Tacos with Cabbage Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and zesty shrimp tacos topped with a crisp cabbage slaw and sweet mango-lime salsa, delivering fresh flavors in every bite. This mexican-inspired seafood ready in about 23 minutes pairs shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
  3. Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro. Toss with 1 tbsp honey and 3 tbsp lime juice to make a tangy slaw.
  4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Fill each tortilla with shrimp, top with the cabbage slaw, and add 1 cup diced mango for a sweet finish. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Mango-Lime Shrimp Tacos with Cabbage 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 Mango-Lime Shrimp Tacos with Cabbage 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 shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Mango-Lime Shrimp Tacos with Cabbage 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-Lime Shrimp Tacos with Cabbage 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-Lime Shrimp Tacos with Cabbage 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.

Related recipes