Mango-Lime Shrimp Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh shrimp sautéed with zesty lime and chili, topped with a crunchy cilantro slaw and sweet mango for vibrant tacos. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs shrimp, olive oil, garlic cloves 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: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb large, peeled and deveined shrimp
2 tbsp olive oil
2 cloves, minced garlic cloves
1 tsp chili powder
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups shredded green cabbage
1/2 cup chopped fresh cilantro
1/4 cup finely diced red onion
1 medium, peeled and diced mango
1/4 cup mayonnaise
1 tsp lime zest
1 tsp honey

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Instructions

Step 1: In a bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp chili powder, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 10 minutes.
Step 2: While shrimp marinates, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 medium diced mango, 1/4 cup mayonnaise, 1 tsp lime zest, and 1 tsp honey in a bowl to create the cilantro slaw. Refrigerate until serving.
Step 3: Heat a large skillet over medium-high heat. Add marinated shrimp and sauté for 2-3 minutes per side until pink and opaque.
Step 4: Warm 8 corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
Step 5: Assemble tacos by dividing shrimp evenly among tortillas and topping with generous spoonfuls of the cilantro slaw. Serve immediately.